Thai
Thai - Salads
Pineapple Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 250g fresh pineapple, cut into chunks
- • 200g prawns, cooked
- • 3 tbsp lime juice
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 3 bird's eye chilies, sliced
- • 1 shallot, sliced
- • 1/4 cup mint leaves
- • 1/4 cup roasted cashews
Preparation Steps
1
Phase 1
Cut the pineapple into bite-sized chunks and slice the shallot.
2
Phase 2
Stir lime juice, fish sauce, palm sugar, and chilies until the sugar dissolves.
3
Phase 3
Toss the pineapple, prawns, and shallot with the dressing.
4
Phase 4
Fold in the mint, scatter the cashews over the top, and serve chilled.