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Pineapple, Cucumber, and Shiso Salad


1 slightly underripe pineapple, peeled, cored, and cut into long, slim wedges
3 Persian cucumbers, quartered lengthwise
8 shiso leaves* or 1/4 cup small cilantro leaves
3 tablespoons finely chopped red onion


Thinly slice pineapple and cucumbers crosswise. Stack shiso leaves, cut in half lengthwise, then thinly slice crosswise. Toss all ingredients together in a medium bowl.

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