Pineapple-Cucumber Salad

Growing up in the midwestern United States, I have always been fully accustomed to four very distinct seasons. After living in the Southern Tropics for the past six years, the only difference in weather as the year passes are the temperatures ranging from extreame heat and humidity to “I might possibly be more comfortable with a sweater but I’m fine” and the level of rainfall is either a constant downfall or occasional sprinkle. Without below freezing temperatures to tell me it’s winter, I tend to rely on holidays to mark the passing of the year. Despite being the middle of winter here in Fiji, as Fourth of July festivities were happening in the US last week, my social media was blowing up with photos of one of the best parts of summer: The food. Outdoor eating, Barbecues, fresh salads, picnics. Sigh! Take me back there!


This Pineapple-Cucumber salad is cool and refreshing with a tropical flair. All of the ingredients are locally grown here in Fiji and if you can’t find kumquats, lime juice will be an equal trade. If you want to make this salad a little more substantial, add 1 1/2 cups of cannellini beans for a protein kick.

Pineapple-Cucumber Salad

GET RECIPE PDF HERE

Prep time: 10 minutes

Yield: 4 - 1 cup serves


Ingredients

2 cups pineapple, chopped

2 cups cucumber, chopped

1 cup cilantro

1/4 cup kumquat juice (lime juice ok)

salt (optional), to taste


Directions

1. Mix all ingredients together.

2. Serve chilled.


Happy Eating!





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