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Pineapple And Cucumber Salad - Midsummer Thai Dinner

 

Bring memories of Thai into your home with this simple and delicious salad made from cucumbers, pineapple and watercress.
115

Yield

4

servings

Prep

20

min

Cook

0

min

Ready

20

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 each cucumbers
seedless
½ each pineapple, fresh
fresh
1 each onions
red
1 each watercress
bunch
*
¼ cup lemon juice
2 tablespoons soy sauce, tamari
1 tablespoon sugar
¼ teaspoon chili sauce
chinese style
2 tablespoons mint leaves
fresh, chopped

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 673% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 460mg 19%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 6% Vitamin C 55%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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