Cucumber and pineapple salad

This is something you would often see alongside a meal in our house. It goes well with rendang or satay. It’s perfect for hot weather.

• serves

  2

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 1 cucumber, peeled, seeded and chopped
• 3 fresh pineapple slices, chopped
• 1 red onion, chopped
• 2 long red chillies, thinly sliced

Dressing

• 2-3 limes, juiced
• 2 tbsp sugar
• salt, to taste

Instructions

1. Combine the cucumber, pineapple, onion and chilli in a bowl.  
2. Mix the dressing ingredients together, pour over the salad and mix. Adjust with extra sugar and salt to taste.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.