Summer pineapple salad

Preparation time:
10 mins
Serves:
4-6
Nuala Hafner, Sunrise reporter, & Dorinda Hafner, TV chef make this wonderful summer salad.

Ingredients

6 slices of cored fresh or tinned pineapple (save juice)
1 bunch fresh coriander (50g)
2 fresh lime leaves, chopped with spines removed
Juice 2 fresh limes, plus finely grated zest
2 fresh mint leaves
2 tblsps caster sugar

Method

1 Cut larger pineapple slices into two half moons and arrange in a salad bowl.
2 Rinse coriander. Trim roots and discard.
3 Place coriander, lime leaves, lime juice, lime zest, mint leaves and sugar in a blender. Blend until fine. Add cup of the saved pineapple juice or water to help blend smoothly, if necessary.
4 Pour coriander mixture evenly over pineapple. Turn pineapple to ensure each piece is coated. Refrigerate, covered, until needed.
5 Serve with food of your choice, or separately as an appetiser.

Author:
Photographer:
Andre Martin
Rating: