Pineapple, cucumber and chilli salad

Pineapple, cucumber and chilli salad

By
From
Ben's BBQ Bible
Serves
6
Photographer
Billy Law

This salad is pretty versatile. With its freshness and sweetness, it works with Mexican and South-East Asian dishes — well, just about everything on the barbecue.

Ingredients

Quantity Ingredient
1/2 sweet ripe pineapple, (I recommend the jagged-leaf variety)
2 telegraph cucumbers
lime-infused macadamia oil, (optional)
1/2 cup roughly chopped mint
freshly ground black pepper
1-2 red chillies, seeded and thinly sliced

Method

  1. Peel the pineapple and remove the core and spiky eyes. Cut the flesh into small cubes.
  2. Peel and seed the cucumber, then dice the same size as the pineapple.
  3. Toss together and dress with the macadamia oil, if using. Place in a serving bowl.
  4. Add the mint and season with pepper.
  5. Garnish with sliced chilli.
  6. This salad is best when fresh as the ingredients maintain their crispness – but it is still delicious the next day.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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