Recipe: Cucumber and pineapple salad

Recipe and styling by Bernadette Hogg
Manja Wachsmuth

Recipe and styling by Bernadette Hogg

Refreshing, quick and perfect for the warmer months.

INGREDIENTS:

1 Cucumber 
1 pineapple
3-4 spring onions
Handful of mint
Handful of coriander
1 red chilli
1 lime
Fish sauce
Caster sugar
Peanuts

METHOD:

Chop an unpeeled cucumber into bite-sized pieces and place in a bowl with a similar amount of fresh pineapple pieces, several chopped spring onions and a handful of chopped mint and coriander leaves.

Add finely sliced red chilli to taste and the zest of a lime.

Make a dressing by combining the juice of a lime with fish sauce and caster sugar to taste.

Toss the dressing through the salad and serve scattered with toasted peanuts.

Serve as a side to pork, chicken or fish.  

Serves 4-6

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 - NZ House & Garden

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