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Pineapple & Coriander Salsa Recipe

Pineapple and Coriander Salsa

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  • Total Time: 10 mins
  • Yield: 4 1x


  • 1 cucumber, diced
  • 2 tomatoes, diced
  • ½ bunch coriander, finely chopped
  • 1 red onion, finely diced
  • ½ cup (118 ml) tinned pineapple pieces, roughly chopped
  • 2 tbsp tinned pineapple juice
  • ½ tsp salt
  • 1 tsp lemon juice


  1. Combine the ingredients and serve.


MAKE AHEAD – Prepare the salad ingredients. Reserve the pineapple pieces and juice, salt and lemon juice. Refrigerate for up to 2 days. Add 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.