6 slices pineapple
20 leaves (15 g) iceberg lettuce
2 (150 g) cucumbers
2 tbsp (30 ml) lemon juice
3 tbsp (30 ml) pineapple juice
1 tbsp (15 ml) honey
salt to taste
1/4 tsp (1 g) dried mixed herbs
1 tsp (5 g) crushed peppercorns
1/4 tsp (1 g) white pepper powder
Cut pineapple into two cm pieces.
Soak lettuce leaves in ice cold water for about 15 minutes.
Cut the cucumber into half lengthwise and remove the seeds. Cut further into 2 cm sized pieces.
Mix lemon juice, pineapple juice, honey, salt, mixed herbs, crushed peppercorns and white pepper powder. Leave aside for at least 15 minutes.
Tear lettuce leaves into bite-sized pieces and combine with pineapple and cucumber pieces.
Pour the dressing on the salad and toss lightly. Serve immediately.