Cucumber Pineapple and Green Beans Salad

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Top Rated Recipe

Chef Vicky Ratnani

Last Updated: Sep 03, 2019

Cucumber Pineapple and Green Beans Salad

About Cucumber Pineapple and Green Beans Salad

Table of Contents

Fabulous salad – crunchy, bursting with flavour and simply irresistible

  • Medium cucumber, peeled 1
  • Medium pineapple ¼
  • French beans 12
  • Medium tomato 1
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  • 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.
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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

How to Make Cucumber Pineapple and Green Beans Salad (Stepwise Photos)

Method

  1. 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.
  2. 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.
  3. Cut the cucumber, pineapple and spring onion green stalks into batons and transfer into a bowl.
  4. Trim the edges of the beans, halve them and add to the bowl.
  5. Add black olives, salt, curry leaves and 2-3 tablespoons dressing. Toss well.
  6. Arrange the salad on a serving platter and pour the remaining dressing over it. Garnish with edible flowers and serve immediately.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Key Details:

Prep:15 minutes

Cook time: 5 minutes

Difficulty Level: Easy

Course: Salad

Cuisine: Fusion

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