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Lilly’s Table

 
 
Roasted Fish, Potato & Cauliflower Wraps
© Lillys-Table.com Photo of Pineapple Salsa
 

Tags: Vegan Gluten-Free Dairy Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Pineapple Salsa

from Roasted Fish, Potato & Cauliflower Wraps with Pineapple Salsa, the Week of March 23, 2014.
View the next recipe for this meal.

This tropical salsa truly works with any variation. Pineapple is easy to come by, but a small dice of mangoes, kiwis, papayas, or other tropical fruit. I prefer to use fresh, but a nice quality of canned or frozen pineapple can work too.

Ingredients

  • 1½ cup pineapple, finely chopped
  • 1 jalapeno
  • 1 tablespoon red onion, finely chopped
  • 2 tablespoons cilantro, washed, dried and finely chopped
  • 1 lime
  • ½ teaspoon ginger, finely minced or pressed
  • ½ teaspoon salt

Serving Size: 2 People

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Preparation Instructions

Cut off the pineapple skin and cut long slices off around the core and discard it. Cut the pineapple into thin strips, stack up and dice into fine pieces.

Toss all of the ingredients together. Add more of a particular ingredient according to your own personal taste.