Cucumber Pineapple and Green Beans Salad

Cucumber Pineapple and Green Beans Salad

Prep: 15 minutes

Cook: 5 minutes

Method: Easy

Course: Salad

Type: Fusion

Fabulous salad – crunchy, bursting with flavour and simply irresistible


  • 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


  • 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.