Recipes Sig’s Pineapple Salad

Recipes Sig’s Pineapple Salad

Recipes Sig’s Pineapple Salad

  1. 2 hundred grams pineapple cube, fresh or canned but well drained.
  2. 3/4 tbsp finely chopped mint plus a pinch of dried
  3. a single tbsp almond flakes optional
  4. attire
  5. 1 garlic oil clove, crushed
  6. 1 channel oblong shallot, killed or minced
  7. 1/2 smaller chilli, red, plant seeds removed, very finely chopped
  8. 2 tsp nasal honey
  9. 1 tbsp light soy sauce or perhaps 1/4 teaspoon Worcestershire Sauce merged with1 tablespoon of water ( if using Worcestershire Sauce and even water drain of about 1 / 2 of the liquid or that will get to soggy, following mixing with pineapple)
  10. a single tbsp pinch involving dried basil
  11. 3/4 tbsp torn fresh tulsi optional
  1. Mix the pineapple using the dried mint and put in to a bowl. Add the almonds if using them

  2. Inside a separate bowl mix almost all dressing ingredients except fresh basil

  3. Pour dressing more than the pineapple herb mix. Softly mix the torn basil below if using.

  4. Keep to stand for 15 moments or do for flavours in order to include

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