Ensalada de piña
La ensalada de piña es un plato delicioso para servir en el desayuno, el almuerzo, la cena o incluso como postre. Los trozos de piña fresca se realzan con anacardos picados y láminas de coco tostadas para disfrutar de un capricho tropical económico.
Ingredientes
- 1 pineapple (peeled, cored, and cut into chunks)
- 1/4 cup coarsely chopped roasted and unsalted cashews
- 1/4 cup toasted coconut chips
Preparación
- 1
--- To toast the coconut ---
- 2
If you need to toast the coconut, place the shavings in a pie plate or other heat-safe dish. Preheat the oven to 325 degrees.
- 3
Place the pan in the oven and bake for 5 minutes, stirring once. Continue cooking until the coconut is golden brown. Watch it carefully as it can burn quickly.
- 4
Allow the coconut to cool.
- 5
--- To assemble the salad ---
- 6
Layer ingredients on a serving platter or bowl. Do not stir.
- 7
Serve immediately as the cashews and coconut will soften when mixed with the pineapple juice.
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