Super Bowl Salad

C is sick- whimpering in his sleep, spouting deranged doggerel, I'm surreptitiously checking for the nearest urgent care clinic sick- so the only thing our kitchen should be producing is a.) soup and b.) things for the C's father birthday extravaganza. Be that as it may, I thought that I'd post this recipe before it becomes irrelevant.

A has been complaining that all of my sliced things on plates salads contain ingredients that aren't available on island paradises. This may be true- I believe that after 2000 years of eating mostly poi, native Hawaiians are having no truck with dishes of questionable palatability.

I present The Super Bowl Salad: made entirely with things that are available in Hawaii!

It is green and gold to extort the gods to follow the side of righteousness, and it's... good for... people who want to celebrate. Together.

Or, you know, curse fate.

It's also a pretty good flavor combination- it might be better with a sliced red bell pepper, but they're $4 a pound right now.

Cut off the top, bottom, and skin of a ripe pineapple. You can tell that the pineapple is ripe because the innermost leaves are easily removed and the base smells like ripe pineapple. Cut half the pineapple into 1/4 inch thick slices and then into wedges. If there are any pineapple eyes in your slices, remove them mercilessly. Cut a cucumber into 1/4 inch slices. If the skin has been waxed, you may want to peel it first. Arrange the cucumber and pineapple slices on a plate. Dress with a dash of lime juice, a sprinkle of salt, and some chopped mint. Eat.