Pineapple, Cucumber, and Shiso Salad
1 slightly underripe organic pineapple, peeled, cored, and cut into long, slim wedges
3 Persian cucumbers, or alternaterly 1 large organic cucumber, quartered lengthwise
8 shiso leaves* or alternately, 1/4 cup small organic cilantro leaves
3 tablespoons finely chopped red onion
Preparation
Thinly slice pineapple and cucumbers crosswise. Stack shiso leaves, cut in half lengthwise, then thinly slice crosswise.
1 slightly underripe organic pineapple, peeled, cored, and cut into long, slim wedges
3 Persian cucumbers, or alternaterly 1 large organic cucumber, quartered lengthwise
8 shiso leaves* or alternately, 1/4 cup small organic cilantro leaves
3 tablespoons finely chopped red onion
Preparation
Thinly slice pineapple and cucumbers crosswise. Stack shiso leaves, cut in half lengthwise, then thinly slice crosswise.
Toss all ingredients together in a medium bowl. *Find shiso (also called perilla), an aromatic herb in the mint and basil family, at Asian markets and farmers' markets.
"Tropicalize" your salad.....
....in your own creative way, by adding your favorites such as shredded coconut, papaya, mango, or whatever "Tropical Treats" are available.
My only advice is to keep and even mix of the sweet and not so sweet fruits and veggies for balance. If using lot of veggies, a drizzle of wild raw honey gives the salad more sweetness.
"Tropicalize" your salad.....
....in your own creative way, by adding your favorites such as shredded coconut, papaya, mango, or whatever "Tropical Treats" are available.
My only advice is to keep and even mix of the sweet and not so sweet fruits and veggies for balance. If using lot of veggies, a drizzle of wild raw honey gives the salad more sweetness.