This pineapple ragweed recipe makes an easy, beautiful salad

This pineapple ragweed recipe makes an easy, beautiful salad

Pineapple Ambrosia

Total time:30 minutes

Servings:2 to 4

Total time:30 minutes

Servings:2 to 4

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Ripe, fresh fruit is essential for this colorful salad that is “sweet and bitter, with a hint of funk,” according to the Lil’ Deb’s oasiss authors of “Please wait to be tasted” cookbook.

Serve it for breakfast or brunch, as a snack or as a side dish. The dish calls for a versatile lemon verbena salt, which can be used to flavor fish, lamb, chicken, fresh fruit or any dish that needs a salty, herbaceous kick.

The salad is best eaten right away. If you can’t find a ripe pineapple, consider mango, papaya, or even citrus.

Storage notes: Store the lemon verbena salt at room temperature in an airtight container for up to 1 year.

Where to buy: Dried lemon verbena leaves can be found in teahouses and online.

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For the lemon verbena salt

  • 1/2 ounce dried lemon verbena leaves
  • 4 ounces (about 3/4 cup) kosher salt
  • 1/2 ripe pineapple, cored, halved lengthwise, sliced ​​into thin crescents and chilled
  • 1 watermelon radish, peeled and thinly sliced
  • 1 avocado, halved, pitted and cut into half moons
  • Finely grated zest and juice of 1/2 lime
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon lemon verbena salt
  • Cotija cheese, to serve

Make the lemon verbena salt: Process the lemon verbena into a powder in a blender or food processor. Transfer to an airtight container, remove any stems and discard. Add the salt and mix to combine; you should have 3/4 to 1 cup of lemon verbena salt.

Make the salad: On a serving platter, arrange the pineapple, radish, and avocado slices in a single layer as desired. For example, consider arranging them in rows, overlapping each slice slightly, as you would scalloped potatoes. Drizzle with the lime juice and olive oil and sprinkle with the zest and lemon verbena salt. Grate the cotija cheese over the dish with a fine grater.

Per serving (1 cup), based on 4

Calories: 163; Total fat: 9 g; Saturated fat: 2 g; Cholesterol: 0mg; Sodium: 456mg; Carbohydrates: 22 g; Dietary fiber: 6 g; sugar: 14 g; Protein: 3g

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a dietician or nutritionist.

Adapted from “Please Wait Till You Taste: The Lil’ Deb’s Oasis Cookbook” by Carla Kaya Perez-Gallardo, Hannah Black, and Wheeler (Princeton Architecture Press, 2022).

Tested by Ann Maloney; e-mail questions to [email protected]

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