Pineapple And Cucumber Salad - Midsummer Thai Dinner

Directions

Cut cucumber lengthwise in quarters.

Slice each quarter into ¼ inch slices.

Peel pineapple and cut into quarters. Remove core.

Cut each quarter in half and slice into ½ inch slices.

Cut red onion in half and thinly slice each half.

Remove thick stalks from watercress and reserve leaves.

Combine cucumber, pineapple, onion and watercress leaves in a bowl.

In another bowl, combine lemon juice, soy sauce, sugar and chili sauce.

Pour over salad and toss together.

Serve on a platter.