Pineapple Cucumber Bowl (Printable Version)
# What You'll Need:
01 -
Break up a handful of cilantro—use the softer stems too
02 -
Peel a pineapple, take out the core, chop it into small bite-sized bits
03 -
Slice one English cucumber in half the long way, then cut those halves into chunky half-moon pieces around half a centimeter thick
04 -
Toss in a dash of salt if that's your thing (optional)
05 -
Use two limes by grating some zest and squeezing out all the juice
06 -
Fresh cracked black pepper works great here too, just shake some in if you want (optional)
# How to Make It:
01 -
You can pop it in the fridge covered for up to three days, or dig in right away.
02 -
Mix everything gently in a big bowl. Add salt and pepper if you're into it.
03 -
Roughly chop your cilantro, soft stems and all, and toss it into the mixing bowl with everything else.
04 -
Grate the green part off the limes for zing, squeeze out all the juice, and stir them in with your mix.
05 -
Give the cucumber a wash, cut it in half lengthwise, and then chop it into half-moon slices about half a centimeter thick.
06 -
Slice off the top and bottom of the pineapple, stand it up, peel off the skin, cut out the core, and chunk up the rest into bite-sized pieces (just over a centimeter).
# Additional Tips:
01 -
Let your salad chill in the fridge for ten minutes if you want bigger flavor.