The Internet can be a lonely place, but it can also be a catalyst for making connections and being inspired. Last week I was fortunate enough to connect with two lovely ladies over at The Things We Cook who are doing some pretty cool things with food and illustration…they’re putting them together in a cookbook. How cool is that? I seriously connected with their entrepreneurial drive and throw caution to the wind attitude. When they asked me to a review one of their recipes, I jumped at it – thinking to myself, “if there recipes are half as adventurous as they are…I’m in!” And let me tell you, I wasn’t disappointed. From Honey Mousse to a Muenster-Crusted Spinach pie, their cookbook (available here) is a day dreamers haven.
This Pineapple Cucumber Salad is another one of their gems and it spoke to me for a few reasons. First and foremost, I normally don’t love a fruit + veggie combo salad, but in the case I’m envisioning this as more fruit than veggie because the cuces are so mild. There was something super hydrating about it that I couldn’t pass up. Second, it seemed like the healthiest, most wonderful thing I could make and overload on before heading to China!
Did I tell you? #sprinkledsideupgoestochina is happening tomorrow morning bright and early. Like, real early. A 7am flight means this lady’s gonna be up at 3 which makes me wonder, should I even go to bed? Stay tuned for a bunch of pictures, but probably mainly of dumplings and noodles so don’t expect variety. Have such a wonderful weekend, y’all!
PINEAPPLE CUCUMBER SALAD adapted from The Things We Cook
1 medium pineapple
1 large english cucumber
1 small red onion
3 tablespoons fresh mint, chopped
1/4 cup lime juice (about 2 limes)
1 tablespoon agave nectar
1/2 teaspoon sea salt + extra for sprinkling
Start by peeping your pineapple. Peel it – using a large, sharp knife, cut off the top and bottom of the pineapple’s skin. Then, running the knife from top to bottom, cut off the shell in strips. Once all the skin is removed, lay the pineapple on its side. Slice it into rounds as thin as you can get it – aim for 1/8-1/4 of an inch. Then, cut each round into 8 even triangular pieces. Think of cutting a pizza pie…you want that same shape. You should have around 3 cups of pineapple triangles. Place them in a large bowl.
Next, prep your cucumber. Cut the ends off of a large english cucumber with its skin still on. Slice the cucumber in half lengthwise to expose the seeds. Then, using a spoon, scoop out as many of the seeds as you can. Slice the cucumbers into slices about as thick as the pineapple you cut. You should get about 3 cups of cucumber slices. Place the cucumber with the pineapple.
Now, the onion. Peel the onion, cut it in half and slice it as thinly as you can. Are you sensing a theme? 🙂 Place the onion in the bowl. Add the chopped mint, lime juice, agave nectar and 1/2 teaspoon sea salt. Toss to combine and coat evenly. Cover the bowl and let it sit for at least 30 minutes. Stir before serving to redistribute the juices. Right before serving, sprinkle with additional sea salt. Enjoy!