Crunchy lettuce salad with pineapple salsa

I made a pineapple salsa to go with roast duck legs and it was so good that we made it the next day and added it to lettuce and red peppers to make a fragrant, crunchy salad.

Crunchy lettuce salad with pineapple salsa

Servings:	Serves 2
Calories per serving:	95
Ready in:	45 minutes
Prep. time:	45 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	7th December 2015

Best recipe review Great flavours 4.5/5 It was even nicer the second time (using fresh pineapple🍍🍍🍍) The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 small tin of pineapple rings (4 rings)
• 1 small red onion, peeled and cut into thin rings
• 2 small fresh chillies, deseeded and chopped into rings
• 1 teaspoon fresh ginger - (Frozen ginger paste is the most economical way to use ginger and still have the zing)
• 1 level teaspoon muscovado sugar
• 20 ml lime juice
• 20 ml olive oil
• Pinch of sea salt
• Half an Iceberg lettuce, chopped
• Half a roasted red pepper, deseeded and chopped

Method

1. Drain the canned pineapple rings and cut into segments - reserve a little of the juice
2. Leave the onions to dress the salsa at the end
3. Mix the remaining items together and the flavours to combine
4. Taste and add a little of the pineapple juice if needed
5. Add the lettuce, red peppers and onion rings to a bowl and toss in the salsa

Serving suggestions

Great with roast duck.

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