Pineapple And Cucumber Salad With Mojito Dressing
A refreshing pineapple and smashed cucumber salad tossed in a vibrant mint mojito dressing. This is the perfect summer salad and is super quick to make.
Servings: 4 People
Equipment
- Large Mixing Bowl
- Microplane/Grater
- Juicer
Ingredients
Mojito Dressing
- 50 g Olive Oil
- 30 g Honey
- 15 g Fresh Mint
- 10 g Flat Leaf Parsley
- 2 Limes (Zested & Juiced)
- 2 tbsp Lime Juice (From The Limes)
- 2 tsp Apple Cider Vinegar
Pineapple & Cucumber Salad
- 1 Whole Pineapple (Around 1kg)
- 1 Large Cucumber
- 1 Red Onion
- 2 Large Avocadoes (Or 3 Smaller Ones)
- 2 tsp Sesame Seeds
Instructions
Mojito Dressing
- Pick the mint leaves off the stems then add the leaves into a small blender along with the rest of the ingredients for the dressing.Don't worry about picking the parsley off the stalks, just the mint! The parsley stalks are fine to blend. If you haven't got a small blender, add all of the ingredients into a jug and use a stick blender.
- Season the dressing with salt & pepper then blend until smooth & combined.
- Give the dressing a taste then season with more salt & pepper if needed. Then set to one side whilst you prepare the salad.
Pineapple & Cucumber Salad
- First, add the sesame seeds into a small frying pan then toast over a medium heat for 2-3 minutes until golden brown & fragrant. Transfer to a small bowl then set aside to cool.
- Next, use a sharp knife to trim the top & bottom off the pineapple then cut the skin off the outside. Cut the pineapple into quarters then trim the core from each piece.
- Chop the pineapple into 4-5cm chunks then place into a large mixing bowl. I like to cut the pineapple at alternating angles, to make triangular wedge shapes but cut yours however you like!
- Next, lightly trim the ends from the cucumber then use a rolling pin to whack it until the sides split open.If you don't have a rolling pin to hand, use something heavy like a meat tenderising hammer or small saucepan.
- Roughly chop the smashed cucumber into pieces that are a similar size to the pineapple then add into the mixing bowl.
- Peel the red onion then thinly slice. Add into the mixing bowl as well.
- Prep the avocados last so they don't have time to discolour. To do this, cut the each one in half around the stone then remove the stone. Use a spoon to scoop the flesh out of the skin in one piece.
- Chop the avocado into rough chunks, the same size as the pineapple then add into the mixing bowl, along with the mojito dressing.
- Give the salad a gentle mix to coat everything in the dressing then transfer to a serving bowl. Sprinkle with the toasted sesame seeds then serve straight away.Make sure to mix the salad gently, to avoid mashing the avocado.
Notes
1. Making Ahead Of Time - The dressing & chopped fruit/veg can all be prepared up to 2 days ahead of time & should be stored separately in the fridge. It's best to prepare the avocados just before serving to prevent them from discolouring.
It's also best to dress the salad just before serving as the acidity will draw the moisture from the fruit if it sits for an extended period of time.
2. Pineapple - I used a 1kg pineapple for this salad but don't worry if yours is a bit bigger or smaller. If you've got your barbecue lit, you could grill the pineapple quarters before chopping, if you like.
3. Avocados - If you're not a fan of avocado, feel free to leave it out! I used 3 medium sized ones but 2 large will work as well.
4. Seeds - I sprinkled sesame seeds on this salad, to add a subtle nutty flavour. Feel free to use a different type of seed if you'd prefer though. Poppy seeds, chia seeds or pumpkin seeds would all be good.
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