Crunchy lettuce salad with pineapple salsa: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Great flavours</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> | |||
<span class="reviewDesc">It was even nicer the second time (using fresh pineapple🍍🍍🍍)</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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Revision as of 18:05, 5 February 2021
Recipe review
Great flavours
4.5/5
It was even nicer the second time (using fresh pineapple🍍🍍🍍) The Judge
| Crunchy lettuce salad with pineapple salsa | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 95 |
| Ready in: | 45 minutes |
| Prep. time: | 45 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 7th December 2015 |
I made a pineapple salsa to go with roast duck legs and it was so good that we made it the next day and added it to lettuce and red peppers to make a fragrant, crunchy salad.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 small tin of pineapple rings (4 rings)
- 1 small red onion, peeled and cut into thin rings
- 2 small fresh chillies, deseeded and chopped into rings
- 1 teaspoon fresh ginger - (Frozen ginger paste is the most economical way to use ginger and still have the zing)
- 1 level teaspoon muscovado sugar
- 20 ml lime juice
- 20 ml olive oil
- Pinch of sea salt
- Half an Iceberg lettuce, chopped
- Half a roasted red pepper, deseeded and chopped
Method
- Drain the canned pineapple rings and cut into segments - reserve a little of the juice
- Leave the onions to dress the salsa at the end
- Mix the remaining items together and the flavours to combine
- Taste and add a little of the pineapple juice if needed
- Add the lettuce, red peppers and onion rings to a bowl and toss in the salsa
Serving suggestions
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