Pineapple salad with chili
Tropical and fresh fruit salad with chili. This salad was part of our Christmas and New Year’s Eve dinner. Always in another version and served with different meals. It is ideal side dish for fish, roast beef or other types of meat.
Just try it.
Ingredients (Serves 2–4)
Preparation: 15 minutes
- 1/4 pineapple or 1 mango, peeled
- 1 jalapeňo, seeded
- 1 small cucumber
- 1 small red onion
- handful of fresh cilantro
- handful of fresh mint leaves
- juice from 1/2 lime
Wash and dry all the ingredients thoroughly. Cut the pineapple or mango flesh into cubes. Remove the seeds from jalapeňo and cut it into small pieces.
Peel of cucumber and cut it into small cubes. Peel and chop the onion into small pieces. Cut coriander and mint leaves into small pieces.
Place all the ingredients in the bowl, add the lime juice and season with salt. Stir well and serve.