I found a gorgeous Australian grown pineapple at the farmer’s markets today. I’m not a huge fan of sweet tropical fruits on its own though I like adding into my salads or making salsas for a sweet, tangy and zingy flavour. Beautiful and refreshing with seafood and white meat! Please find fresh pineapple for this recipe, not canned ones, for a punch of tropical flavour and yes, better nutrition!
Fresh pineapple contains enzyme in the centre, called bromelain, that helps to break down protein, thus helps with digestion and has anti-inflammatory properties for joint pain and arthritis. Pineapple is also a source of important vitamins and minerals such as thiamin, riboflavin, vitamin B-6, folate, pantothenic acid, magnesium, manganese and potassium and antioxidants and polyphenols. Great for beautiful silky skin, antiageing, strong immune system and energy production. Water and fibre content in pineapples also promotes a healthy digestive tract and regularity if you suffer from constipation.
Ingredients (serves 2)
1/2 red capcicum
1/2 green capsicum
1/3 Lebanese cucumber
a bunch of herb of your choice e.g. basil, mint, coriander, parsley
2 tbsp e.v.o.o
1 tbsp apple cider vinegar
1/2 tbsp coconut amino sauce or tamari
1 tsp raw honey
1/2 tsp ginger
1/2 tsp sumac
a squeeze of 1/2 lime or lemon
a touch of cayenne pepper (optional)
salt and pepper to taste
Dice all ingredients and put in a large bowl. Mix all the dressing ingredients in a separate small bowl and then pour into the salsa. Toss to combine and let it sit for 30 mins or more in the fridge before serve.