Pineapple Cucumber Salad (Print Version)
# Ingredients:
01 -
Some fresh cilantro, give it a rough chop with a few tender stems
02 -
1 English cucumber, slice lengthwise and chop into half-moon shapes about 0.5 cm thick
03 -
1 whole pineapple, peel, core, and chop into small bite-sized pieces
04 -
A pinch of salt, toss in what you like (optional)
05 -
2 limes, zest and squeeze every bit of juice
06 -
A little fresh black pepper, grind to taste (optional)
# Instructions:
01 -
Eat right away if you want, or keep in the fridge covered for as long as 3 days.
02 -
Toss everything together gently. Sprinkle in pepper and a little salt if you feel like it.
03 -
Chop up some cilantro, stems included, and toss it into the bowl with the other stuff.
04 -
Scrape off the outer green layer from the limes for their oils, then squeeze all the juice out. Stir both into your bowl.
05 -
Wash the cucumber, split it down the middle, then chop into those half moons about half a centimeter wide.
06 -
Chop off the pineapple's bottom and top, stand it upright and cut off the skin. Remove that tough core, then dice the sweet part into nice chunky pieces about 1.25 cm big.
# Notes:
01 -
If you let this salad sit in the fridge for 10 minutes before digging in, the flavors will come together even more.