- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 1/2 cup Pineapple Juice
- 1 large Organic Cucumbers halved lengthwise
- 1 large Chayote Squash peeled pitted and halved lengthwise
- 4 Pasilla Chile roasted and peeled
- 2 cups Organic Pineapple diced
- 1 tablespoon Dijon Mustard
- 3 tablespoons Olive Oil
- Salt and Fresh Ground Black Pepper to taste
Directions
In a small saucepan, simmer pineapple juice over low heat, until reduced to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber, chayote, and the chile. Toss with pineapple. Whisk the remaining ingredients with the pineapple juice, and pour over vegetables, mix well. Serve immediately or refrigerate, covered up to 4 hours.
