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
soy sauce, tamari
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.