Pineapple and Cucumber Salad
This dish combines fresh pineapple and cucumber, both sliced and served raw to highlight their contrasting textures and flavors. The final presentation showcases the bright yellow of pineapple alongside crisp green cucumber, emphasizing a fresh, crunchy texture with a juicy bite.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Vegetable Peeler
Ingredients
- 1 cup pineapple chunks fresh or canned, drained
- 1 cup cucumber peeled and sliced
Instructions
- Use a chef's knife and cutting board to peel the cucumber and cut both the pineapple and cucumber into thin, uniform slices or small chunks for even texture.
- Place the sliced pineapple and cucumber into a mixing bowl, ensuring they are evenly distributed.
- Gently toss the pineapple and cucumber together to combine, avoiding crushing the pieces to maintain crispness.
- Optionally, season with a sprinkle of salt or a drizzle of lime juice to enhance flavors, then toss again to evenly distribute.
- Serve immediately on a plate or in a bowl, displaying the bright yellow pineapple and vibrant green cucumber for an appealing presentation.
