L’salad of pineapple, lamb’s lettuce and pine nuts it’s a fresh side dish which is prepared in a few minutes. A mix of leafy vegetables and fresh fruit, enriched with pine nuts that give crunchiness to the dish, is perfect to accompany main courses of meat you hate grilled fish.
Ingrediants
- 6 slices of fresh pineapple (about ½ pineapple)
- 200 g of valerianella
- 40 g of pine nuts
- 1 tablespoon of balsamic vinegar
- 1 sprig of parsley
- 3 tablespoons of extra virgin olive oil
- salt
- pepper
How to prepare: Pineapple, lamb’s lettuce and pine nuts salad
Light and thirst-quenching, this one salad of pineapple, lamb’s lettuce and pine nuts it’s a side perfect to accompany main courses of meat or fish. With the addition of emmental cubes and croutons it quickly turns into a balanced dish for a quick lunch break.
The typical acidity of this fruit makes pineapple a perfect ingredient to enrich many savory dishes. An idea, this of combining fruit with salty, which is still a bit difficult to gain a foothold in our country, while it is widespread abroad. If you want to experiment without straying too far from our traditions, we recommend starting with exotic rice salad and alananas pork skewers, two other summer recipes to try right away!
Or, still themed salads, try lettuce and pineapple salad, very fresh.
OTHER TASTY RECIPES: Brazilian Roast, Cheese Pineapple
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
2 min – 3 min
- Portions
-
4
- Total time
-
10 min
How to prepare: Pineapple, lamb’s lettuce and pine nuts salad
Preparing this pineapple, valerianella and pine nut salad is very simple. Wash and dry the salad, then transfer it to a bowl. Clean the pineapple, cut it into cubes and add it to the lamb’s lettuce in the bowl.
Season with the balsamic vinegar, oil, salt and pepper. Toast the pine nuts in a pan, moving them often so that they do not burn. Let them cool then add them to the salad and mix.
Complete with a sprinkling of chopped parsley. The pineapple, valerianella and pine nut salad is ready to be served.
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