Pineapple Shiso Glass Salad
A light fusion salad combining tropical pineapple, Japanese shiso, cucumber ribbons, and citrus-marinated rice noodles. The dish balances sweetness, herbal freshness, and bright acidity with a delicate texture that feels refreshing and modern.
🛒Ingredients
- 1200 g fresh pineapple, cut into small cubes
- 2120 g cooked rice noodles, chilled
- 31 medium cucumber
- 48 fresh shiso leaves, thinly sliced
- 51 tbsp lime juice
- 61 tbsp yuzu juice
- 71 tsp honey
- 81 tsp toasted sesame oil
- 91 tbsp black sesame seeds
- 1020 g microgreens
- 111 pinch sea salt
👨🍳Instructions
Create thin cucumber ribbons using a vegetable peeler and place them in ice water for 5 minutes to become extra crisp.
Whisk together lime juice, yuzu juice, honey, sesame oil, and sea salt to create a light citrus dressing.
Toss the chilled rice noodles with half of the dressing until evenly coated and glossy.
Combine pineapple cubes, sliced shiso leaves, cucumber ribbons, and microgreens in a large bowl. Add the dressed noodles and gently mix.
Arrange the salad on a wide plate, drizzle with the remaining dressing, and finish with black sesame seeds.
📊Nutritional Information
Approximately 190 calories per serving
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