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 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,
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?
By all means! Thank you!! 🙂
Thank you 🙂 It’s a lovely recipe!