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Side Dish
Mexican
2 - 4 servings
5 minutes
20 minutes
1/2 cup pineapple juice
1 large organic cucumber, halved lengthwise
1 large chayote squash, peeled, pitted, and halved lengthwise
2 cups organic pineapple, diced
1 tablespoon Dijon mustard
3 tablespoons olive oil
Salt and fresh ground black pepper to taste
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 pepper. 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.
