1 head of Belgian endive, separate the leaves
3 pineapple spears, diced
3 Persian cucumbers or 1 small reg. cuke, diced
3 green onions, sliced - use only white part
5-6 mint leaves, chopped
1 jalapeno slice, cut into tiny bits
1/2 lime, squeezed over mixture
Mix together all but endive. Place salsa into endive leaf and serve.
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