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 too, 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, cut out core, and chop coarsely
• Slice one cucumber
• Thinly slice, then chop, ½ small red onion, or to taste—soak in ice water for 10 minutes to tame taste, then pat dry
• Add all to bowl, then drizzle with olive oil to taste
• Add juice from 1/2 to 1 lime
• Sprinkle with sea salt and toss gently

The Kitchen Hive