Pineapple Salsa~Recipe Swap

This is my third month with the group recipe swap on facebook where a bunch of like minded food bloggers get together and team up in pairs to create a recipe from each others blogs. My partner for the month of May was Amber who blogs at Leggings 'n' Lattes, what an original name for a blog. Amber is a full time blogger and a stay at home mum with a young family. Her passion s to build a community to support women and inspire each other. That's a great outlook and I admire her for that.

Coming to the recipe post, I saw a few recipes that I short listed however since UK is having a rare heat wave we try and make the most of it by eating out doors as much as we can before the rainy weather returns. During these sunny days I always try to make easy recipes that we can eat out doors and those that pair up well with barbecues.

The pineapple salsa just screamed at me from Amber's blog, especially as this weekend we were celebrating my daughters birthday with a barbecue in the garden. The salsa was a super hit and I had to quickly make a second batch as the first batch got eaten in moments. The only addition I made to the salsa was that I added some cucumber,cherry tomato halves and used spring onions instead of red onion as they have a milder taste.

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Pineapple Salsa

by Nayna Kanabar June-1-2018

Refreshing and crunchy vegetables with sweet tropical pineapple, dressed with a garlic and lemony dressing with a hint of chili flakes makes this salsa simply delectable.

Ingredients:

• 1 pineapple peeled and cored and diced into 1 cm pieces.(You can use tinned also)
• 1 each green, red capsicum finely diced
• 2 cloves Garlic finely chopped
• Juice from 1small lemon
• 1/2 tablespoon extra virgin Lemon infused Biolea olive oil
• 1/2 teaspoon Salt  
• 1/2 teaspoon chilli flakes
• 1/2 teaspoon freshly crushed black pepper
• Few springs coriander finely chopped
• 3 spring onions finely chopped 
• 10 cherry tomatoes halved
• 1/2 cucumber finely diced
• 150 g precooked sweet corn (optional)

Method:

1. In a jar add  olive oil, lemon juice, salt, chilli flakes,cucumber, pepper and garlic, put the lid on and shake the jar to mix the dressing, keep aside. 2. In a bowl add the pineapple, capsicums, sweetcorn, spring onions, tomatoes and coriander and toss together. Add the dressing and mix together 3.Transfer the salsa to a serving bowl and serve with crackers or tortilla crisps.

Details

Prep time: 15 mins Cook time: None Total time: 15 mins Yield: Serves 4

NB-  If you use tinned pineapple make sure you drain the liquid and pat dry the pineapple before adding to the salsa.
 

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