Vegan Pineapple salad recipe
This Vegan Pineapple salad recipe is gluten free, lactose free, nut free and a delicious way to eat your fruits. Moreover, it's healthy, easy and quick to make best suited for potlucks and Barbecue parties.
Ingredients
- 1/2 pineapple diced
- 1 green onion finely chopped
- 1/4 red onion finely chopped
- 6 Cherry tomatoes halved
- 1/2 Red chili pepper finely sliced
- 3-4 mint sprigs
- 1/4 lemon zested
- 1/2 tbsp brown sugar
- 1/2 inch ginger finely chopped
- 4 tbsp olive oil
- 1 tbsp chopped coriander
- 1/2 crushed black pepper
- Salted water to make it slightly salty, add 1 tablespoon salt to 1 liter of water
Instructions
- To begin with peel, core and chop the pineapple into cubes. Immerse it in salted water for 15 minutes.
- Meanwhile, chop the spring onions finely along with green part. Finely chop the red onion also. Grate the Ginger and zest the lemon too.
- Place the pineapple in the colander to drain out any excess water. In a big bowl add drained pineapple, add brown sugar and olive oil to this and lightly mix it. To this add chopped onions, ginger and lemon zest.
- It's time to add spices like red chilli powder or flakes, black pepper powder and mix well. In the last add chopped mint leaves and coriander leaves.
- Give it a good toss and leave in the refrigerator to chill for 30 minutes before serving.
- You can serve this as cold appetizer or side dish.
Notes
1. If you are unable to get fresh pineapple then use tinned or canned pineapple slices.
2. You may customize this recipe by adding avocado and cucumbers.
3. You may add nuts of your choice. Cashews and pistachios work well here.
4. Discard the white seeds and pith of the fresh red chilli before chopping it.