CUCUMBER PINEAPPLE SALAD

It won’t get much easier than this—for a good looking, good tasting, fast summer salad.   Cutting and chopping is pretty much it.  This is good with melons or peaches and cucumber, if those are what’s in your fridge.  Some good olive oil, a splash of citrus and a sprinkle of sea salt—and you’re done.  Serve chilled.

• Cut top, bottom and skin from 1 pineapple—quarter top to bottom, remove core, and chop fruit coarsely
• Coarsely chop one cucumber
• Drizzle olive oil to taste
• Squeeze juice from 1/2-1 lime and drizzle over salad
• Sprinkle with sea salt and toss gently

The Kitchen Hive