Thai Chilli-Lime Pineapple Salad

Recipe by Sheeba de Souza

A tropical, nutrient-rich salad that combines sweet, spicy, tangy and crunchy flavours to invigorate the senses. This light, energising dish supports immunity, digestion and overall vitality, making it perfect for warm days or as a refreshing side.

Ingredients

For the salad
• 2 cups fresh pineapple, peeled and cut into bite-sized cubes
• 1 cup cucumber, cut into small cubes
• 1 red bell pepper, cut into small cubes
• 2 tbsp red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh mint, chopped
• 1/4 cup peanuts, toasted and roughly chopped
• 1 small Thai chilli, finely chopped, or to taste
• 1/4 cup crispy fried brown onions

For the dressing
• 4 tbsp fresh lime juice
• 2 tbsp fish sauce
• 2 tbsp palm sugar or jaggery powder, adjusted to taste
• 1–2 cloves garlic, minced
• 1 small Thai red chilli, finely chopped, adjusted to taste

Method

In a large bowl, combine the pineapple, cucumber, bell pepper, red onion, cilantro, mint, peanuts and Thai chilli.
In a separate bowl, whisk together the lime juice, fish sauce, palm sugar, garlic and chilli until the sugar dissolves.
Drizzle the dressing over the salad and toss gently to coat. Top with crispy fried onions, extra peanuts and fresh herbs before serving.

Chef’s Tip

Add roasted cashews or toasted sesame seeds for extra crunch.
A final squeeze of lime just before serving brightens the flavours.

Recipe from Sheeba’s book:  Root, Leaf, Fire