Pineapple & Mint Salad

This light, chilled pineapple dessert is great on its own or it can be served with Kababs.


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:

  1. 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.
  2. Pleae the slices pineapple in nonmetalic/ large serving bowl and stir in the lime /lemon juice, garlic, chili, red pepper.
  3. Add the mint and cilantro, salt, black pepper and sugar.
  4. Mix it gently to combine all the ingredients.
  5. Sprinkle cumin powder on the top.
  6. Cover and chill until ready to serve.

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