Pineapple Mint Salad

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It’s time for another Israeli inspired dish! While I don’t think this is anywhere near traditional, I had it in a hotel in the Old City of Jerusalem where I was staying. It is light and refreshing salad. Don’t let the unusual combination of ingredients detour you, the flavors meld together beautifully! This salad is prefect in the morning or for a refreshing side for a lunch or dinner. As you chop the spearmint leaves enjoy the delicate smell the rise from your cutting board.
Pineapple Mint Salad
3 cups fresh pineapple chunks
1 cup grated carrots
1/2 cup spearmint leaves, loosely chopped
Gently toss the pineapple, carrots and spearmint leaves together in a small bowl. Dish onto small bowls or plates to serve. Top with spearmint leaves if desired.

 

This post is part of Fat Tuesday, Hearth and Soul, Simple Lives Thursday,  Pennywise Platter Thursday, 

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About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

Comments

  1. I love this recipe! It’s so simple, and yet so delicious! It’s perfect for summer too. I would like to feature it in my Hearth and Soul post tomorrow – I hope you won’t mind if I use a photograph?

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