Pineapple and Coriander Salsa
Servings: 4 servings
Calories: 53kcal
If you're looking for an exciting salsa to take your dishes to the next level, you can't go past this Pineapple and Coriander Salsa recipe. Made with pineapple, cucumber, tomatoes and herbs, this refreshing topper is perfect to serve with curries or even barbecued meats.
Ingredients
- 1 cucumber, diced
- 2 tomatoes, diced
- ½ bunch coriander (cilantro), finely chopped
- 1 red onion, finely diced
- 95 g canned pineapple pieces, roughly chopped
- 2 tbsp canned pineapple juice
- ½ tsp sea salt flakes
- 1 tsp fresh 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.Nutrition Facts
Pineapple and Coriander Salsa
Amount per Serving
Calories
53
% Daily Value*
Fat
0.3
g
0
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.04
g
Sodium
301
mg
13
%
Potassium
346
mg
10
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
672
IU
13
%
Vitamin C
17
mg
21
%
Calcium
31
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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