Cucumber Pineapple and Green Beans Salad

Cucumber Pineapple and Green Beans Salad

By Chef Vicky Ratnani

From Health Mange More

Prep: 15 minutes

Cook: 5 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

Fabulous salad – crunchy, bursting with flavour and simply irresistible

Ingredients

Medium cucumber, peeled 1
Medium pineapple ¼
French beans 12
Medium tomato 1
Ginger 1 inch
Green chilli 1
Roasted cumin powder 1 tbsp
Lemon juice ½ tbsp
Kasundi mustard 2 tsps
Extra virgin olive oil 1
Ice cubes as required
Salt to taste
Spring onion greens 2 stalks
Black olives, pitted 8 to 10
Curry leaves, torn 7 to 8
Edible flowers for garnishing

Methods

To make the dressing, quarter tomato and put into a blender jar. Add ginger, green chilli, cumin powder, lemon juice, kasundi mustard, extra virgin olive oil and some ice cubes and blend to a smooth mixture.
Heat some water in a non-stick pan. Add salt and bring to a boil. Add French beans and blanch for 40-50 seconds. Drain, refresh and set aside.
Cut the cucumber, pineapple and spring onion green stalks into batons and transfer into a bowl.
Trim the edges of the beans, halve them and add to the bowl.
Add black olives, salt, curry leaves and 2-3 tablespoons dressing. Toss well.
Arrange the salad on a serving platter and pour the remaining dressing over it. Garnish with edible flowers and serve immediately.

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