Pineapple Cucumber Salad
by Tarla Dalal
Pineapple and cucumbers tossed with coriander and lemon juice furnish a storehouse of vitamin C which is extremely essential to build up your immunity against infections. Honey imparts a delicate sweetness to this tangy salad. Rather than serving it as an occasional treat, make this sweet and sour salad a part of your daily meal and say goodbye to infections!
Pineapple Cucumber Salad recipe - How to make Pineapple Cucumber Salad
Preparation Time: Cooking Time: Total Time:
Serves 4.
1 cup pineapple , cut into small pieces
1 cup cucumber , cut into small pieces
6 cherry tomatoes , halved
1/2 cup lettuce , torn
2 tbsp chopped coriander (dhania)
2 tbsp lemon juice
1 tsp honey
1 1/2 tbsp roasted chana dal (daria) , corsely powdered
salt and freshly ground black pepper (kalimirch) powder to taste
Method
- Main Procedure
- In a bowl, combine the lemon juice, honey, chana dal powder, salt and pepper and mix well.
- Add the rest of the ingredients and toss lightly.
- Serve immediately.
Nutrient values per serving
| Energy | 50 cal |
| Protein | 1.4 g |
| Carbohydrates | 10.5 g |
| Fiber | 3 g |
| Fat | 0.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 345.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 36.7 mg |
| Folic Acid | 20 mcg |
| Calcium | 47 mg |
| Iron | 1.7 mg |
| Magnesium | 27.8 mg |
| Phosphorus | 23.2 mg |
| Sodium | 32.2 mg |
| Potassium | 142.8 mg |
| Zinc | 0.1 mg |
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Loved the pineapple and cucumber salad with a honey dressing.
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