Cucumber Pineapple And Green Beans Salad

Cucumber Pineapple And Green Beans Salad


    1medium cucumber, peeled
    ¼ medium pineapple
    12-16 French beans
    1 medium tomato
    1 inch ginger
    1 green chilli
    1 tbsp roasted cumin (jeera)powder
    Juice of ½ lemon
    2 tsps kasundi mustard
    1 tbsp Figaro Extra Virgin Olive Oil
    Ice cubes as required
    Salt to taste
    2 spring onion green stalks
    8-10 black olives
    7-8 curry leaves
    Edible flowers for garnishing

preparation method

1. To make the dressing, quarter tomato and add to a blender jar. Add ginger, green chilli, cumin powder, lemon juice, kasundi mustard, Figaro 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, cut them into halves 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.

Serving Suggestions

    Serve 2
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By: Chef Vicky Ratnani

Show: Health Maange More

Prep:20 Mins Cook: 15 to 30 minutes

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