Thursday, August 18, 2011

Pineapple Salad with Cilantro and Sea Salt

I hate to call this a recipe—it really is just an excuse to use leftover fruit and herbs. But after marinating in the fridge for a couple hours, simple pineapple miraculously transforms into a fragrant salad or side dish, perfect as an accompaniment to grilled meat or fish, or just as delicious served as dessert.

2 lbs [1 kg] Pineapple, cut into 1” cubes
¼ cup fresh Cilantro, chopped
2 tsp Sea Salt
1/8 tsp freshly ground Black Pepper
Pinch of Paprika
4 tbsp extra virgin Olive Oil
  1. Combine pineapple, cilantro and sea salt in a large bowl. Let sit for 10 mins.
  2. Add the remaining ingredients and toss gently. Cover with plastic wrap and refrigerate for 2 hours to allow the flavours to steep. Serve cold.

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