Cucumber, Tomato, and Pineapple Salad With Asian Dressing

5.0(5)

Adapted from Epicurious.com and originally published the June 2006 issue of Gourmet magazine. This Vietnamese-inspired salad combines sweet pineapple and fiery serrano with cooling cucumber. This is a great side for RiffRaff's Grilled Vietnamese Chicken (Recipe #170897).

by Ms B.·published 2006-06-15

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Pineapple

Servings

6 serving(s)

Total time

20 min

prep 15 min

Calories / serving

101 kcal

Ingredients (11)

serves

1 garlic clovegarlic
1/4 teaspoon saltsalt
2 tablespoons lime juice, freshlime-juice
1 tablespoon sugarsugar
2 tablespoons vegetable oilvegetable-oil
1 serrano peppers or 1 jalapeno chile, minced, including seeds
1/4-1/2 teaspoon fish sauce
1/2 seedless cucumber, halved lengthwise, then thinly sliced crosswise (often plastic-wrapped)cucumber
1/2 fresh pineapple, peeled, quartered lengthwise, cored, then sliced crosswise 1/4 inch thick (2 cups)pineapple
1/2 cup fresh cilantro, coarsely choppedcilantro
2 cups cherry tomatoes, cut into quarterscherry-tomato

Instructions (3 steps)

01Mince garlic, then mash to a paste with salt using side of a large heavy knife.
02Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste).

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