Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 425grams Woolworths pineapple slices in juice, drained
- 1/2 cup plain flour
- 1 free range egg, lightly whisked
- 1 1/2 cups shredded coconut
- 5milliliter extra virgin olive oil cooking spray
- 1 baby cos lettuce, leaves separated
- 1 Lebanese cucumber, peeled into strips
- 1 red capsicum, coarsely sliced
- 1 small red onion, thinly sliced
- 1 jalapeño
- 1/2 cup coconut milk
- 2tablespoons lime juice
Nutrition per serving
1530kJ / 367Cal
1530 Kilojoules or 367 Calories
18% of daily energy intake*
Protein
6.0grams
Fat
26.7grams
Carbs
24.2grams
Sugars
14.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
It’s like a taste of the tropics, but right in your salad bowl! This zesty salad features crunchy air-fried pineapple on a bed of bright veggies, topped with a coconut-lime dressing
Method
Step 1 of 4
Place flour, egg and coconut in 3 separate medium bowls. Coat pineapple slice in flour, then egg, then coconut, ensuring it is well coated. Repeat with remaining pineapple slices.
Step 2 of 4
Heat air fryer for 5 minutes at 180°C. Place pineapple slices in air-fryer tray, spray with oil and bake for 6 minutes or until crispy. You may need to work in batches depending on the size of air fryer.
Step 3 of 4
To make the dressing, whisk coconut milk and lime juice in a small jug until combined.
Step 4 of 4
To assemble the salad, arrange lettuce, cucumber, capsicum and onion on a platter. Top with pineapple slices and jalapeño. Serve salad with dressing.
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