Cucumber, Tomato, and Pineapple Salad With Asian Dressing

ms_bold's Note:

Adapted from Epicurious.com and originally published the June 2006 issue of Gourmet magazine. This Vietnamese-inspired salad combines sweet pineapple and fiery serrano with cooling cucumber. This is a great side for RiffRaff's Grilled Vietnamese Chicken (Grilled Vietnamese Chicken).

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 1 garlic clove
• 1/4 teaspoon salt
• 2 tablespoons lime juice, fresh
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 1 serrano peppers or 1 jalapeno chile, minced, including seeds
• 1/4-1/2 teaspoon fish sauce
• 1/2 seedless cucumber, halved lengthwise, then thinly sliced crosswise (often plastic-wrapped)
• 1/2 fresh pineapple, peeled, quartered lengthwise, cored, then sliced crosswise 1/4 inch thick (2 cups)
• 1/2 cup fresh cilantro, coarsely chopped
• 2 cups cherry tomatoes, cut into quarters

Directions:

1. Mince garlic, then mash to a paste with salt using side of a large heavy knife.
2. Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste).
3. Add remaining ingredients, tossing to coat, and add salt to taste.

Reviews

[debbieruikka]

Excellent! Loved the flavors with marinated grilled chicken and pasta with peanut sauce. Will be making this again!!!

[hollyfrolly]

Gorgeous. I went light with the fish sauce and it was just totally perfect. Thank you!!!

[Chef Kate]

Absolutely super! The flavors just pop in your mouth! We had it with grilled shrimps and scallops and it was a perfect accompaniment. Thank you, Ms. Bold! We'll have to try it with the chicken as you suggest.