1 medium pineapple, peeled and cored (about 2 lb.)
4 Persian, English or traditional cucumbers, thinly sliced (3 cups)
3 tablespoons finely chopped fresh mint (or basil, parsley or cilantro if you like)
1/2 cup diced red onion (if desired)
1 small jalapeño diced (if desired)
Sea salt and freshly ground black pepper, to taste
EVOO, white balsamic, ACV if you like some juiciness.
Recipe is adapted from a Forks over Knives recipe!
- Cut pineapple into 1×1-inch spears. Then slice spears crosswise into paper-thin squares. The pineapple can be grilled for added flair. Its perfectly great without grilling.
- Mix pineapple slices and remaining ingredients in a large bowl. Chill until ready to serve.
