A heavenly healthy pineapple salad in a thai dressing that is the perfect mix of sweet and spicy. All the elements of spicy, sweet, sour and salty flavors are pulled together brilliantly.
Course
Salad, Side Dish
Category
Asian
Prep Time15minutes
Total Time15minutes
Servings4
Calories347kcal
AutorElle
Ingredients
For the salad:
1small pineapple,peeled, quartered, cored and sliced crosswise
1/2cucumber,peeled, seeded and thinly sliced crosswise
20cherry tomatoes,halved (200 g)
handful mint leaves,roughly chopped
4handfuls baby salad greens(spinach, mangold and arugula) (about 100 g)
250gtiger prawns,peeled and cooked
50gunsalted cashews,toasted
For the dressing:
2tablespoonsfreshly squeezed lemon juice
2tablespoonsfish sauce
2tablespoonspalm sugar
1teaspoonsambal oelok(chili-garlic sauce, found at Asian food markets)
1red and green fresh chili pepper,seeded and finely chopped
1small garlic clove,minced
small handful cilantro leaves,chopped
1pinchof chili powder
Method
Whisk together the lemon juice, fish sauce, and sugar in a small bowl until sugar is dissolved. Add the sambal oelok, fresh chilis, garlic, cilantro and chili powder, mix together until combined.
In a serving bowl, combine the pineapple, cucumber, cherry tomatoes, mint, and salad greens. Toss with the dressing and serve the salad topped with the prawns and cashews. Serve and enjoy!