Hot cucumber number

Thai cucumber-pineapple salad is satisfying, unique and refreshing. It's great as a side, but could easily serve as a complete meal by adding shrimp or tofu. (T-G Photo by Sadie Fowler) [Click to enlarge] [Order this photo]

With summer heat in full force, I wanted to follow up last week's refreshing jicama salad with another unique summer salad.

In all honesty, I really wanted to make a creamy cucumber salad, the kind with sour cream, vinegar, and dill (Yummy!) but I figured that just about everyone has tried cucumber salad and has their own version of how to make it.

I grew up eating cucumber salad during the summer months. But my mom made hers with cucumbers, tomatoes and an Italian vinaigrette.

A couple years ago, I went to a barbecue at my friend Caren's house in Bolton Landing, N.Y., and her mother had prepared a creamy cucumber salad ... and so began my obsession.

Because I'd guess most of you have tried this salad before, I won't feature cucumber salad today, but I will be making one tonight for dinner!

In the rare case you've never had a creamy cucumber salad, just go fetch one online -- there are tons.

So, what's cooking this week? Well, it still features cucumbers, but this cucumber salad is unique.

It's called Thai cucumber-pineapple salad, and it's one of those recipes that seems a lot fancier than it actually is. Plus, it's versatile. It works great as a side (especially to other Thai dishes) but is bold enough to serve as a main dish on a hot evening as well, especially if shrimp, chicken or tofu is added.

This salad features pineapple, cucumber, green onion, red bell pepper, peanuts and other nuts if desired, fresh basil. The simple, homemade dressing really makes it scrumptious.

Besides tasting great and leaving one very satisfied, this is probably one of the healthiest dishes I've shared.

So, to all you healthy eaters out there, cut this one out ... because they don't come often.

Thai cucumber-pineapple salad

1 can of pineapple chunks

1 English cucumber

Half a bundle of green onion

1 red bell pepper

2 small packages, or about a cup, of chopped peanuts or nut topping

Handful of fresh, roughly chopped basil

Dressing

1 tsp. minced garlic

2 tsp. chili sauce (more or less, depending on how spicy you want it)

1 1/2 Tbs. soy sauce

1 Tbs. fish sauce (found in the Asian foods aisle)

Juice from half of a lime

1 Tbs. brown sugar

1 Tbs. pineapple juice (use the juice from the can)

Optional:

To make a complete meal, add a cup of shrimp, chicken or a package of deep-fried tofu.

Place all salad dressing ingredients into a cup. Stir well and set aside.

Place pineapple chunks, drained, in a mixing bowl.

To prepare the cucumber, peel, if desired, and cut the cucumber in half lengthwise. Cut these sections again lengthwise, then slice the other way to create cubes or chunks. Add to mixing bowl.

Slice red pepper into thin strips. Slice these in half to create matchstick-like pieces. Add to mixing bowl.

Chop green onion and add that to bowl. Add basil.

Pour dressing over the top and toss well. Top with extra basil and sprinkle with more or the chopped nuts.

Best when served right away.

-- Sadie Fowler is lifestyles editor at the Times-Gazette. Her columns, Sadie Says and Simply Delish, run every Sunday. If you would like to submit a recipe, contact Fowler at sfowler@t-g.com or 684-1200 ext. 214.