Ingredients
1 tbsp Honey
1 Tbsp Lime Juice
2 Limes zested
2 tbsp Ginger grated
3 tbsp mint leaves fresh
Instructions
Cut the pineapples into bite sized pieces.
Peel the ginger with a spoon. I have found this to be the easiest and most efficient method.
In a large mixing bowl, toss together 1 tbsp Honey, 1 tbsp Lime Juice, zest from 2 limes, and 2 tablespoons grated peeled fresh ginger.
3 tbsp fresh mint leaves, sliced. I lay them on top of each other and then roll it so that you can make mint ribbons. My friend uses this cool shredder scissors to do it! I am dying to try it!!
Mix with serving tongs.
Just before serving toss the salad with sliced mint leaves and few whole mint leaves to make the salad look extra pretty.
Sodium: 1mg | Calcium: 10mg | Vitamin C: 20.3mg | Vitamin A: 45IU | Sugar: 5g | Fiber: 0g | Potassium: 55mg | Cholesterol: 0mg | Calories: 28kcal | Saturated Fat: 0g | Fat: 0g | Protein: 0g | Carbohydrates: 7g | Iron: 0.2mg
Notes: I made this for a DUP lunch on 12/9/24 because I had some fresh pineapple, but it was supposed to be a fruit salad, so I felt like I should do something else with it and didn't have other fruit I wanted to add with it (I already had pomegranates and apples in the cabbage salad for the vegetable salad). So I found this online and had all the ingredients, so tried it. I combined it the night before so it had some time for the flavors to develop. It was a hit. I should have taken a picture when I had it in the clear bowl and had tossed a few mint leaves on top when I took it rather than after I put it in a smaller bowl. But you get the idea.
No comments:
Post a Comment