Tropical Pineapple Salad Recipe
This is a tropical style pineapple salad. The fresh pineapple, avocado, peppers, and cucumber come together to create a bowl of colorful summer salad. Learn how to make pineapple salsa cum salad in a few simple steps.
Servings: 4
Calories: 254kcal
Equipment
Ingredients
- 2 Cup finely chopped pineapple
- 1 Cup finely chopped red bell pepper
- 1 Cup chopped avocado
- 1 Cup chopped cucumber
- ¼ Cup extra virgin olive oil
- 2 tablespoon lemon juice
- 1 tablespoon honey or brown sugar or stevia
- Salt to taste
- ½ teaspoon red pepper flakes
- 1 tablespoon chopped cilantro or coriander
Instructions
- Wash the red bell pepper. Wipe it with a clean towel. Roast the bell pepper over the direct gas flame/oven/grill till black charred marks appear on the skin of the pepper. Allow to cool down completely and then finely chop.
- Meanwhile, prepare the dressing. Combine salt, pepper flakes, honey, lemon juice, and olive oil. Whisk to combine all the ingredients nicely. Taste and adjust the seasoning accordingly.
- Combine chopped pineapple, roasted bell pepper, cucumber, avocado in a salad bowl.
- Pour the dressing over the salad. Toss the salad gently in the dressing. Keep in the refrigerator for 1 hour.
Notes
- Use sweet and fully ripe pineapple for making the salad. You can use the tinned or canned pineapple slices as well.
- If you are using tinned pineapple, taste and then add the honey in salad accordingly.
- If red pepper flakes are not available use one finely minced fresh red chili (discard the seeds).
- Let the salad sit in the refrigerator for 1 hour before serving.
- Please keep in mind that nutritional information is a rough estimate and can vary according to the ingredients used.
Nutrition
Calories: 254kcal | Carbohydrates: 22g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Sodium: 10mg | Potassium: 396mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1367IU | Vitamin C: 95mg | Calcium: 22mg | Iron: 1mg