Servings: servings
Thai Pineapple Salad
A refreshing Thai salad bursting with contrasts — sweet pineapple, crunchy vegetables, and roasted peanuts in a bright, umami-packed dressing.
Calories: 150kcal
Equipment
- 1 mixing bowl for combining salad ingredients
- 1 whisk for mixing the dressing
Ingredients
- 300 grams Fresh pineapple cut into 1–1.5 cm cubes
- 1 Red bell pepper thinly sliced
- 2 Spring onions thinly sliced
- 10 grams Fresh mint leaves roughly chopped
- 5-6 Cherry tomatoes quartered
- 35 grams Roasted peanuts roughly chopped
Dressing
- 30 grams Fish sauce
- 15 grams Sugar
- 5-10 grams Sweet chili sauce
- 5 grams Soy sauce
- 15 grams Fresh lime juice
Instructions
- Whisk together all dressing ingredients until the sugar dissolves.
- Cut the pineapple into 1–1.5 cm cubes.
- Slice the bell pepper and spring onions thinly.
- Quarter the cherry tomatoes.
- Combine pineapple, bell pepper, spring onions, and tomatoes in a bowl.
- Pour over the dressing and toss gently.
- Let the salad sit for 10 minutes to allow the flavors to meld.
- Top with chopped peanuts and garnish with fresh mint before serving.
Notes
This salad is perfect for a refreshing side dish or a light main course.
Nutrition
Serving: 200g | Calories: 150kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g