For me, watching America's Test Kitchen and reading Cook's Illustrated are similar to flipping through a copy of Vogue and drooling over the fashions: I...Read More
Let’s be honest: cucumbers aren’t the most charismatic veggie out there. They’re not a nutritional powerhouse like kale, or adorably diminutive like Brussels sprouts, but they compensate for their lack of exuberance by being so versatile. When cool cucumbers mix and mingle with sweet pineapple and kicky jalapeños, something delicious happens. Suddenly, the cucumber is sitting at the cool kids’ table.
This recipe is part of my Paleo Latin American Dinner Party menu!
Makes 2 cups | Prep 10 minutes | Whole30 compliant
1 cup pineapple (fresh or sugar-free canned), minced
1/2 English cucumber, minced (about 1 cup)
1/4 sweet or red onion, finely minced
juice of 1/2 lime
1 tablespoon finely minced cilantro
1 clove garlic, minced
1/4 teaspoon salt
1/2 minced jalapeño (optional)
Mix everything in a medium bowl and allow flavors to meld about 10 minutes before eating.