Pineapple Salad

Pineapple Salad

Here's a perfect side dish for lunch on a hot summer day.

Of course it's healthy. But healthy never tasted so good. There are sweet, spicy, and acidic elements to this salad that make it complex and intriguing.

I discovered this dish at a potluck party years ago. It impressed me so much, I tried to replicate it back in my kitchen. It took many attempts to balance the ingredients, but I'm happy with the final results. And it always gets rave reviews whenever I serve it at a summer party.




 

Ingredients

  • 1 pineapple, peeled, cored, and sliced into 3/4" cubes
  • 1 cup cilantro, roughly chopped
  • 2-inch piece of ginger, peeled minced
  • 1/2 red onion, sliced thinly
  • 1 red pepper, sliced thinly
  • 1/2 jalapeno pepper, seeded and minced
  • 4 tablespoons Thai sweet chili sauce (I recommend Mae Ploy brand because it doesn't have an overpowering garlic element)
  • 1 lime, juiced

Directions

Stir all ingredients together gently in a mixing bowl, then transfer to a serving platter.

Don't let the salad sit too long before eating. Liquid is drawn out from the pineapple the longer it sits.

Makes 6-8 servings


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