Pineapple And Cucumber Salad - Midsummer Thai Dinner

• 1 each cucumbers seedless
• 1/2 each pineapple, fresh fresh
• 1 each onions red
• 1 each watercress bunch
• 1/4 cup lemon juice
• 2 tablespoons soy sauce, tamari
• 1 tablespoon sugar
• 1/4 teaspoon chili sauce chinese style
• 2 tablespoons mint leaves fresh, chopped

1. Cut cucumber lengthwise in quarters.
2. Slice each quarter into 1/4 inch slices.
3. Peel pineapple and cut into quarters.
4. Remove core.
5. Cut each quarter in half and slice into 1/2 inch slices.
6. Cut red onion in half and thinly slice each half.
7. Remove thick stalks from watercress and reserve leaves.
8. Combine cucumber, pineapple, onion and watercress leaves in a bowl.
9. In another bowl, combine lemon juice, soy sauce, sugar and chili sauce.
10. Pour over salad and toss together.
11. Serve on a platter.

cucumbers, pineapple, onions red, watercress bunch, lemon juice, soy sauce, sugar, chili sauce chinese style, mint leaves fresh

Taken from recipeland.com/recipe/v/pineapple-cucumber-salad-midsum-1937 (may not work)