Toss Pineapple And Cucumbers With Chandon Beni
We are guaranteed that one of your New Year’s resolutions is to eat healthier. Often, people think that healthy eating = no flavour. This week we’ll prove that you can easily eat healthily without skimping on indulgence and deliciousness. You’ll feel full, energised and completely satisfied with our quick and simple recipes. Use our featured dishes for your pre-Carnival prep!
PINEAPPLE-CUCUMBER SALAD
We took inspiration from our beloved national snack, chow. This salad is seasoned with chandon beni, garlic and pepper—the staples of an excellent chow. However, we sweetened it up with honey for an unexpectedly well-balanced flavour pop. The result is a versatile salad that can be used as a relish for burgers, salsa for grilled chicken or fish or just as a yummy side dish with your meal. You can chop the pineapples and cucumber smaller for a dip for chips.
Yields: 10 Servings
Total Time: 20 mins
INGREDIENTS
- 3 cups chopped pineapples
- 2 cucumbers, thinly sliced
- 3 cloves garlic, minced
- ¼ cup finely chopped chandon beni
- ¼ cup white vinegar or lime juice
- ½ cup olive oil
- 1 teaspoon pepper sauce
- 1 ½ teaspoons honey
- Salt, to taste
DIRECTIONS
- In a large bowl, add pineapples and cucumbers; toss. with salt, pepper sauce and lime juice.
- In a small bowl, add vinegar then, whisk in olive oil, garlic, honey, salt and pepper sauce.
- Pour vinaigrette over pineapples and cucumbers. Taste for salt as the sweetness of the pineapple can vary the amount of salt needed.
- Serve salad room temperature or chilled.
About Post Author
