Tropical Pineapple and Mango Salad Recipe
Too hot to cook properly? Make this tropical pineapple and mango salad with red pepper, mint and lime. Fresh, juicy, crunchy and ready in minutes.
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Servings: (2-3)
Calories: 30kcal
Ingredients
- 1 large handful chopped pineapple fresh or canned
- 1 large handful diced mango
- ½ red pepper, diced
- ½ red onion, thinly sliced
- a few fresh mint leaves chopped
- juice of 1 lime
- 1 Tbsp pineapple juice or honey pineapple juice if you're using canned pineapple
- Salt and pepper to taste
- a scattering of chopped nuts optional
Instructions
- Add the pineapple, mango, red pepper and red onion to a bowl.
- Add the chopped mint, lime juice and pineapple juice or honey.
- Season with salt and pepper, then toss gently.
- Taste and adjust. Add more lime if you want it sharper, a little more salt if it tastes flat, or a touch more honey if the fruit needs help.
- Scatter over chopped nuts just before serving, if using.
- Serve cold or at room temperature.
Notes
If using canned pineapple as I am, reserve the juice to add to the salad. It provides a delicious fruity sweetness.
Nutrition
Calories: 30kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 22mg | Potassium: 139mg | Fiber: 1g | Sugar: 4g | Vitamin A: 996IU | Vitamin C: 48mg | Calcium: 13mg | Iron: 0.3mg
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