Pineapple is probably my second favorite fruit, after mango. And when mango season ends, and I can’t make my Livity Mango Salad anymore, I turn to this zesty Pine and Ginger Salad to call in the last feelings of summer. I enjoy the taste of pineapple and ginger together very much, it’s a juice I make often. This salad, with the addition of creamy avocado, should be put high on your list of things to make now.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
PrintPine and Ginger Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
Ingredients
- 1/2 fresh pineapple, peeled, cored, and cut in cubes
- 1 tablespoon ginger, minced
- 1 avocado, peeled, pitted, and cut in cubes
- 1 large orange, cut in segments, juice reserved (I cut the segments out on top of the salad bowl, and then squeeze)
- 2 green onions, minced
- Handful of cilantro, minced
- 1/2 cucumber, cut in cubes
- 1 red bell pepper, cored, cut in cubes
- 1/4 cup pumpkin seeds (optional)
- Sea salt, to taste
Instructions
In a medium mixing bowl, place the pineapple, the ginger, and the avocado. Add the orange segments and juice (I cut my orange into segments over the mixing bowl, catching all the juice). Add the green onions, cilantro, cucumber, and bell pepper. Mix well with your hands. Serve garnished with a touch of sea salt and pumpkin seeds, if desired. Bon appétit!
Salade festive ananas et gingembre
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 portions 1x
Ingredients
- 1/2 ananas frais, pelé et coupé en cubes
- 1 c. à soupe de gingembre frais, émincé
- 1 avocat, pelé, sans le noyau, coupé en cubes
- 1 grosse orange, coupée en segments, avec le jus
- 2 oignons verts, émincés
- Poignée de coriandre fraîche, émincée
- 1/2 concombre, coupé en cubes
- 1 poivron rouge, épépiné et coupé en cubes
- 1/4 tasse de graines de citrouille (en option)
- Sel de mer, au goût
Instructions
Dans un bol moyen, déposer l’ananas, le gingembre, et l’avocat. Ajouter les segments d’orange et le jus (je coupe mes segments d’orange au-dessus du bol, conservant ainsi le jus et les segments). Ajouter les oignons verts, la coriandre, le concombre et le poivron rouge. Mélanger délicatement avec les mains. Servir avec un soupçon de sel de mer et des graines de citrouille, si désiré. Bon appétit!