Salads

Pineapple salad


Pineapple Salad Ingredients

  1. Fresh pineapple 1 piece
  2. Cucumber 1 piece (large)
  3. Lime 2 pieces
  4. Parsley 1 bunch
  5. Salt to taste
  6. Ground black pepper to taste
  • Main ingredients: Cucumber, Pineapple, Lime
  • Serving 2 servings

Inventory:

Deep plate, kitchen knife, cutting board, potato peeler, fine grater, citrus juice squeezer, bowl.

Cooking Pineapple Salad:

Step 1: Prepare the pineapple.


First, peel the pineapple, and so that everything works out quickly and easily, I will tell you how best to do it. First cut and put aside the top with leaves and the base of the fruit. Do not cut a lot, enough about one or one and a half centimeters.

Place the pineapple on the board vertically. Hold the fruit with one hand, pushing it from above, and with the other cut the skin, moving the knife from top to bottom. Cut the dark spots remaining after the spikes, pick them out using a potato peeler.

Still moving from top to bottom, divide the pineapple into quarters, cut out and set aside a hard core.

The remaining pineapple pulp is just what you need to cut into small cubes. That's all! Pretty easy to peel a pineapple, isn't it ?!

Step 2: Prepare the cucumber.


First of all, rinse the cucumber with warm running water, and then cut off the ends on both sides and try to see if the vegetable skin is bitter, you may need to cut it. At the end, cut the prepared cucumber into small cubes or slices.

Step 3: Prepare the lime.


Wash both limes thoroughly. Then, using a very fine grater, remove the greenish zest from them. Peel the fruit right down to the whitish part of the skin. Then cut them into halves and squeeze the juice into a separate bowl. Take out the seeds and pieces of pulp from the juice.

Step 4: Prepare the parsley.


Rinse a bunch of parsley with warm water, brush off moisture. Place on a cutting board and cut green leaves from thick stems. That's all, chopping parsley is not necessary.

Step 5: Mix the pineapple salad.


In a deep plate, mix the pieces of cucumber and pineapple, pour lime juice, add the zest. At the same time, control the amount of juice and zest yourself, to your taste. Add parsley, salt and pepper. Mix the salad again to evenly distribute the seasonings and dressing. Pineapple salad is ready, you can serve!

Step 6: Serve the pineapple salad.


Pineapple salad is served immediately after preparation, but if necessary, it can be stored in the refrigerator for several hours. The taste of the salad itself is strange and very amateurish, but when combined with baked or fried chicken meat, it becomes simply magnificent. For example, I served it with charred grilled shanks. It turned out just incredible! I hope you enjoy the pineapple salad as much as I do.
Enjoy your meal!

Recipe Tips:

- Do not replace lime with lemon, it will turn out very sour and completely different from what you intended.

- When choosing a pineapple, make sure that it is ripe, but the color will not tell you about it, since there are varieties of pineapple whose skin remains green and its smell and thorns should be brown. The base of such a fruit is elastic, and the green leaves sticking out of the crown should be fresh, not fading.