Pineapple and Cucumber Salad with Mint and Lemon Dressing – Video Version

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. Below is video and recipe for you.

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