Soups and Salads
From Hungry for Summer by Daryl Thompson and Jeanette Buell
Submitted for Hungry for Summer by Roxane Gwyn of Cow Island. She enjoys involving the whole family to create this family favorite.
Serves 4 to 6
2 cloves of garlic
1 red chili pepper, seeded and minced
1 tablespoon soy sauce
Juice of 1/2 lime
2 tablespoons brown sugar
1 1/2 cups fresh pineapple chunks
2 medium cucumbers cut into chunks
3 scallions, sliced
1 red bell pepper, thinly sliced
1/2 cup whole roasted unsalted cashews
1 cup fresh basil, roughly chopped
1 cup fresh cilantro, roughly chopped
Combine all dressing ingredients in a cup, stir well and set aside.
Place all salad ingredients into a mixing bowl, setting aside a little cilantro and cashews for garnish.
Pour dressing over salad just before serving, no earlier, and be sure not to over-dress. Toss well.
Serving option: Scoop salad into hollowed out pineapple boats on a large serving plate, garnish with extra cilantro, nuts and add a few lime wedges.