Ingredients: 1 Pineapple – peeled and thinly sliced,1 pinch Sea salt – or regular salt,1 sprig Mint Leaves (Pudina) – for garnish,Fresh fruits – like pomegranate or strawberries for topping,1 tablespoon Extra Virgin Olive Oil,60 ml Fresh orange juice,Lemon juice – from one lemon,1 tablespoon Honey,1 Dry Red Chilli – thinly sliced,1 inch Ginger – grated
Time in minutes: 205 Servings: 4 Course: Dinner Diet: Vegetarian
Instructions: To begin making the Pineapple Carpaccio, first prepare the dressing for the carpaccio so that flavors of the ingredients get infused nicely into the dressing.Add all the ingredients for dressing in a bottle with the lid. Tightly close the lid and shake the bottle so all the ingredients get well combined. Keep the dressing in the fridge for 3-4 hours or overnight to infuse all the flavors nicely.To assemble the Pineapple Carpaccio, first peel the pineapple skin and cut the pineapple into thin slices. Arrange the pineapple slices on a serving plate.Season the pineapple slices with salt. Bring out the dressing from the fridge, shake it one more time and strain the dressing in a bowl to get rid of red chili slices. Pour the strained dressing over the pineapple slices. Sprinkle seasonal fruits like pomegranate or strawberries over the salad. Garnish with fresh mint leaves and serveServe Pineapple Carpaccio Recipe along with Vegetable Sizzler With Potato Tikki, Mint Rice & Corn and Spinach Sauce for a weeknight dinner.