So refreshing and ideal for a hot Spring or Summer day. Quick and Easy too.
Pineapple Cucumber Salad (Serves 2-4) *Adapted from Forks Over Knives
- 1 medium pineapple, peeled and cored (about 2 lbs.) or use frozen pineapple
- 3 cups thinly sliced cucumbers
- ¼ cup fresh mint, finely chopped
- Ground black pepper to taste
Cut pineapple into 1 x 1-inch cubes. Mix with cucumber and mint.
Add freshly ground black pepper.
Serve on a bed of broken lettuce.