I Wish I Could Give You a Cucumber

     Last year I planted cucumbers in my vegetable garden for the first time.  I put in three plants which produced more cucumbers than were humanly possible to eat.  I thought I was playing it safe by planting two this past spring.  Next year -- I'll only be putting one in my garden.
       I wonder if my neighbors know that it's me dropping the bags of cucumbers at their door, knocking, and running away as fast as I can!

      So now I'm always on the lookout for something...  anything delicious to make with a cucumber.  My neighbor pulled this Cucumber, Tomato, and Pineapple Salad with Asian Dressing out of her refrigerator the other night when I stopped by and gave me a sample.  I loved it!  Cool, refreshing, healthy, and a fantastic way to not only use up cucumbers, but also tomatoes, jalapeños, and mint from my garden.
      I see this as a great side dish to grilled meats and fish.  Tonight I served this salad alongside baked Salmon Croquettes; a family favorite.

 Cucumber, Tomato, and Pineapple Salad with Asian Dressing
                      adapted from a recipe by Alexis Touchet

• 1 large garlic clove
• 1/4 teaspoon kosher salt
• 2 tablespoons fresh lime juice
• 1 tablespoon sugar
• 2 tablespoons canola or vegetable oil
• 1 jalapeño chile, minced
• 1/4 teaspoon Asian Fish Sauce
• 1 small cucumber, halved, seeds removed, then thinly sliced crosswise
• 2 cups fresh or canned pineapple, 1/2-inch dice
• 1/2 cup coarsely chopped cilantro
• 1/4 cup coarsely chopped mint
• 2 medium tomatoes (1 pound total), cut into chunks
1.  Mince the garlic, combine with the salt and using the blade of a knife on a flat surface, mash into a paste.  Set aside.
2.  In a large bowl, combine the lime juice and the sugar, stirring until the sugar dissolves.  Add the oil, jalapeño, fish sauce, and the reserved garlic paste.
3.  Gently stir in the remaining ingredients.  Chill until ready to serve.

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