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Serves: 4


  • 3 Cups Chopped Pineapple
  • 3 Cups Chopped                    
  • Cucumber (seedless)
  • 3 Tablespoons Extra
  • Virgin Olive Oil
  • 1 Cup Coconut Water
  • 1 Tablespoon Lime
  • Juice
  • 1  Teaspoon Sambal
  • 1/2 Cup Finely Diced White
  • Onion
  • 1/2 Tsp Salt


  1. Combine chopped pineapple, cucumber, white onion & coconut water in a blender and puree.
  2. Remove from blender, put in large ceramic bowl.
  3. Add olive oil, lime juice, sambal and salt.
  4. Mix well with a wooden spoon.
  5. Let sit and chill in refrigerator for a minimum of 2 hours.
  6. Stir before serving and taste for salt.  If needed, add a pinch.
  7. Serve in individual bowls and garnish with the cilantro and chopped pecans.

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