2
1/2 pineapple, peeled
1 red bell pepper
1/2 red onion
1/2 cup finely chopped cilantro
2 tbsp freshly squeezed lime juice
2 tsp olive oil
1/2 tsp salt
Chop pineapple into 1/3 inch- (1 cm-) wide pieces. They should measure about 2 cups (500 mL). Core and seed pepper, then chop into pieces the same size as pineapple. Finely chop onion and coriander. Place all in a bowl. Stir in lime juice, oil and salt. Serve right away, leave at room temperature several hours or refrigerate. Delicious with our Spice-Rubbed Pork Tenderloin (also in the Recipe File).
Calories 55, Protein 0.7g, Carbohydrates 10.3g, Fat 1.8g, Fibre 1.3g, Sodium 193mg.
This gorgeous salsa has no tomato, so it keeps well at least overnight. It's just the ticket to add glamour to grilled pork, fish or chicken burgers.