Pineapple, Cucumber, and Shiso Salad

Yields
Serves 6 (about 6 cups)

Total Time
20 mins

Try this light, tart-sweet fruit salad with any ribs that have a sweet or spicy component, especially "Chinese Glazed Riblets with Garlic and Thai Basil" and "Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish."

Photo: Alex Farnum; Styling: Randy Mon

1 slightly underripe pineapple, peeled, cored, and cut into long, slim wedges

3 Persian cucumbers, quartered lengthwise

8 shiso leaves* or 1/4 cup small cilantro leaves

3 tablespoons finely chopped red onion

Step 1

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.

Step 2

*Find shiso (also called perilla), an aromatic herb in the mint and basil family, at Asian markets and farmers' markets.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 48Calories from Fat 3.5

% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.1mg1%
Total Carbohydrate 12g4%

Dietary Fiber 1.6g7%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Pineapple, Cucumber, and Shiso Salad