Until recently I would never have thought to put pineapple in a salad. Since reading Hugh Fernley Whittingstall’s book called Vegetables I’ve been inspired to make my salads more interesting. Pineapple and mint are a brilliant flavour combination. In the past I have made an ice cream using these two ingredients.
Therefore I thought I throw them into a salad and see what happens. The flavours in the dish compliment each other so well. When I eat it I can feel the summer shine shining down on me. Yes it’s that good! I loved it and I hope you will too.
What pineapple meals do you enjoy? Let me know in the comments below and please don’t forget to like and follow me.
Ingredients for the salad
- Pineapple x 1
- Cucumber x 1/2
- Rocket
Method for the salad
- Place the pineapple on it’s side and cut the top and the bottom from the pineapple.
- Slice downwards, along the curve of the pineapple removing the skin.
- Cut deeply enough to remove the eyes.
- Now slice down the centre of the pineapple.
- Cut the two halves into quarters.
- Next remove the core by slicing the hard piece of pineapple at the tip of the quarter.
- Continue to do this to the other three quarters.
- Slice the quarters about 1 centimetre in thickness widthways.
- Place the pineapple pieces into the salad bowl.
- Next slice the cucumber lengthways into half.
- Then slice the two halves into quarters.
- Next cut the quarters into thin slices widthways.
- Place the cucumber slices into the salad bowl.
- Add in the rocket or lettuce.
- Set the bowl to one side.
Ingredients
- Mint x 1 handful
- Olive oil x 2 – 4 tbsps
- Lemon x 1/2
- Honey x 1 – 2 tsps
- Salt and pepper taste
Method
- Chop the mint and add to the small mixing bowl.
- Pour in the olive oil, lemon juice and honey.
- Add salt and pepper to taste.
- Mix these ingredients together.
- Now pour the dressing over the salad and toss these ingredients together.
- Then serve and enjoy.
Pineapple and Cucumber Salad with Mint and Lemon Dressing was a big hit with me. I’m the only person in this house that eats salad. It was a very easy dish to prepare and cook. The salad could be made the night before and stored in the fridge for the next day. Although I would make the dressing on the day you want to eat it. Pour it over and toss the ingredients together just before serving. Personally I think salads are always best served fresh. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 