Fresh Thai Pineapple & Cucumber Salad

Photo: pixen

Ingredients

1/4 pc Fresh Pineapple ~ peeled, cored and dark brown 'eyes'/bracts removed*

( * I used only 1/4 of 1 whole fresh pineapple)

2 mediums nos Japanese Cucumbers (Kyuri) or 1 size cucumber

1 nos Red Onion ~ thinly sliced

1 bunch Watercress

1 Red Chilli ~ sliced thinly (optional)

Dressing:

3 tablespoons Fresh Lime or Lemon juice

2 tablespoons Soy Sauce

1 teaspoon Sugar

1 teaspoon Chilli Sauce

2 tablespoons Fresh Mint ~ chopped (about 3-4 stalks)

Preparation

Peel cucumbers and cut into halves lengthwise. With a small teaspoon, scoop out the seeds and cut into 1 cm pieces (you can leave the seeds on if you want, if you're using Japanese Cucumbers/Kyuri). Place it in a bowl.

Cut the pineapple also into 1 cm pieces and add to the cucumber.

Add in the sliced red onion and watercress. Mix well.

For the dressing; in another bowl, mix all ingredients with a whisk.

Pour the dressing over the salad and toss thoroughly. Serve in a salad bowl or individual plates. If you want extra spicy and hot, add some more sliced red chilli.

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About

To avoid the salad become watery, add the dressing only when you are about to serve. If you like, add some coarsely pounded toasted peanuts or any nuts of your choice.