Pineapple & Mint Salad
This light, chilled pineapple dessert is great on its own or it can be served with Kababs.
Ingredients:
Serves 2-4
- ½ ripe pineapple cut into small cubes
- 1 chili (red or green) (seeded and finnely chopped)
- ¼ small red onion (finely chopped)
- juice of 1 lemon 1-2 drops vanila extract pinch sugar (optional)
- 3 tbsp cilantro, chopped
- ½ cup fresh mint leaves, removed from stalks and cut into thin strips
- mint spring to deorate
How to make Pineapple Mint Salad:
- Cut off the top and bottom of the pineapple. Place upright on a board, then slice off the skin. Using only half of pineapple cut the flesh into slices. Remove the cores. Dice the flesh.
- Pleae the slices pineapple in nonmetalic/ large serving bowl and stir in the lime /lemon juice, garlic, chili, red pepper.
- Add the mint and cilantro, salt, black pepper and sugar.
- Mix it gently to combine all the ingredients.
- Sprinkle cumin powder on the top.
- Cover and chill until ready to serve.
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