Tropical Pineapple and Bell Pepper Salad

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Tropical Pineapple and Bell Pepper Salad

This Tropical Pineapple and Bell Pepper Salad will create an explosion of flavors in your mouth. The sweetness from the pineapple, the delicious crunchiness from the bell peppers, the tiny spice bombs from the serrano peppers and the tangy dash of lemon juice add just the right touch of surprise element to the salad.

Course Appetizer, Salad, Salsa, Side Dish

Cuisine International

Keyword colored pepper salad, colorful salad, crunchy salad, dip, eat the rainbow, pineapple salad, raw salad, Salsa, spicy salad, summer salad, tropical salad

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings People

Calories 77kcal

Equipment

Ingredients

1 Cup Pineapple Finely cut
1 Cup Red Bell Peppers Finely cut
1 Cup Orange Bell Peppers Finely cut
1 Green Chili Pepper Serrano works best
2 Teaspoon Olive Oil
1 Teaspoon Lime Juice Freshly squeezed. Lemon juice also works
1/2 Teaspoon Himalayan Pink Salt Or to taste
1 Teaspoon Sunflower Seeds Roasted
1 Teaspoon Pumpkin Seeds Roasted

Instructions

Cut pineapple into small pieces and add to mixing bowl. Add finely chopped red and orange bell peppers to the bowl. Add olive oil.
Add finely cut serrano peppers according to taste. Add salt to taste. Mix well and add freshly squeezed lemon/lime juice. Mix well and adjust spice, salt and tanginess.
Store in the fridge for about an hour and allow the juices to marinate. Just before serving, mix in the roasted sunflower and pumpkin seeds.
Serve as a salsa, side dish, salad, appetizer or as topping on toasted sourdough bread. Be creative!

Video

Notes

Serve as a salsa, side dish, salad, appetizer or as topping on toasted sourdough bread. Be creative!

*Use organic ingredients wherever possible

Nutrition