Pineapple with Cilantro Salad

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Serves 4

While testing this recipe, I learned that ripe pineapple is at its peak for a day after it has been cut, and then its flavor and strength rapidly deteriorate. So once cut, eat or drink it within a day or two.    

Ingredients

Pineapple with Cilantro Salad -- Ruth Fehr - Recipes

Salad

1 ripe pineapple, peeled and small diced
1 bunch about ¼ cup of finely chopped cilantro (can also use fresh basil or mint)
1 head of boston lettuce 

Dressing

1 lemon, freshly squeezed
2 tablespoons apple cider or rice vinegar
1 clove of garlic, peeled and crushed
¼ teaspoon honey or other natural sweetener
1 teaspoon sea salt
Dash of pepper
1 teaspoon Dijon mustard
¼ cup olive oil

Directions

  1. Place pineapple and cilantro in a large bowl. 
  2. In a medium bowl (or blender) mix together the lemon juice, vinegar, garlic, honey, salt and pepper. Blend in well.
  3. Add olive oil and blend until well combined. 
  4. Pour in dressing over the salad and coat well. 
  5. Arrange boston lettuce leaves on a plate, and place pineapple salad over it.  

Recipe by Health Supportive Chef Ruth Fehr