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Recipe by Sandy Leibowitz

Pineapple Salsa

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Pineapple Salsa
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Fat - Low Carb - No Refined Sugar

Ingredients

Main ingredients

  • 1 pineapple

  • 2 red bell peppers

  • 1 European cucumber

  • 1–2 shallots (or 1 red onion)

  • 1 sprig mint (bigger leaves if possible)

  • 1 sprig cilantro

  • juice of 1 lime

Directions

Prepare the Pineapple Salsa

1.

Slice off the top and bottom of the pineapple. Saw off the remaining skin. Quarter the pineapple lengthwise. On each quarter, remove the core and slice through lengthwise (creating “planks”).. Dice each pineapple slice into 3/4-inch cubes.

2.

Dice peppers and cucumber into small cubes.

3.

Mince the shallots.

4.

Remove leaves from mint and cilantro, then chop. Combine with all vegetables and pineapple in a mixing bowl.

5.

Prepare the dressing. Whisk together lemon and lime juice, olive oil, salt, pepper, garlic, and onion.  Pour over salsa and adjust seasoning to taste.

Recipe tags

cilantro fresh fruit fresh herbs fruit salsa gluten free kosher latin american food kosher Mexican food latin american food lemons limes mexican food mint pineapples plantains purple onion red onion summer sunny side up The Aussie Gourmet tropical
Pineapple Salsa

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