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Pineapple And Cucumber Salad - Midsummer Thai Dinner
| Ingredients | |||
| 1 | each | cucumber, seedless | |
| 1/2 | each | pineapple, fresh | |
| 1 | each | onion, red | |
| 1 | each | watercress, bunch | |
| ---DRESSING--- | |||
| 1/4 | cup | lemon juice | |
| 2 | tablespoon | soy sauce | |
| 1 | tablespoon | sugar | |
| 1/4 | teaspoon | chinese chili sauce, or dried chili flakes | |
| 2 | tablespoon | mint, fresh, chopped | |
Directions: | |||
| Cut cucumber lengthwise in quarters. Slice each quarter into 1/4 inch slices. Peel pineapple and cut into quarters. Remove core. Cut each quarter in half and slice into 1/2 inch slices. Cut red onion in half and thinly slice each half. Remove thick stalks from watercress and reserve leaves. Combine cucumber, pineapple, onion and watercress leaves in a bowl. In another bowl, combine lemon juice, soy sauce, sugar and chili sauce. Pour over salad and toss together. Serve on a platter. | |||
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