Ingredients
Scale
- 1 cucumber, diced
- 2 tomatoes, diced
- ½ bunch coriander (cilantro), finely chopped
- 1 red onion, finely diced
- ½ cup (95 g) canned pineapple pieces, roughly chopped
- 2 tbsp canned pineapple juice
- ½ tsp sea salt flakes
- 1 tsp lemon juice
Instructions
- Combine the ingredients and serve.
Notes
MAKE AHEAD
Prepare the salad ingredients. Reserve the pineapple pieces and juice, salt and lemon juice. Refrigerate for up to 2 days. Add the remaining ingredients when serving.
LEFTOVERS
Once dressed, Pineapple and Coriander Salsa is best consumed immediately. Leftovers can be refrigerated for up to 24 hours but are best eaten as quickly as possible to avoid the salad softening.
- Prep Time: 10 mins
- Category: salsa, condiment, Pineapple and Coriander Salsa
- Method: combine
- Cuisine: Mexican