Cucumber and Zucchini Salad

By Gigirox

Ingredients

• 1/2 c pineapple juice
• 1 large cucumber, seeded, and halved lengthwise
• 1 large zucchini, halved lengthwise
• 2 c peeled and diced fresh pineapple
• 1 tsp chipotle puree
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• Salt and pepper

Preparation

Step 1

In small saucepan, simmer pineapple juice over medium heat until reduced to 2 tbsp. Let cool to room temperature.
Thinly slice cucumber halves crosswise. Transfer to large glass bowl. Thinly slice zucchini halves crosswise and add to bowl. Add pineapple and toss.
Whisk remaining ingredients together with reduced pineapple juice and pour over vegetables. Mix well to coat evenly.
Serve immediately or refrigerate, up to 4 hours. Mix well before serving. Drain off excess liquid if necessary. Serve chilled.