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Pineapple Spring Salsa

4-6 SERVES


½ pineapple, peeled, diced
½ red onion, finely chopped
Handful of sugar snap peas, roughly cut
Small handful cashew nuts
2 tbsp Azalea Grapeseed oil
½ tsp dried chilli flakes
½ bunch basil, finely chopped
Juice from ½ lime
Sea salt and freshly cracked black pepper

Combine pineapple, onion, peas and cashew nuts in a bowl, mix well.

Whisk together grapeseed oil, chilli flakes, basil, lime juice and season. Pour over the pineapple mixture and toss to coat, serving immediately.