RCI-VG.002.0075.001
Kumara Salad
10 servings, 20 minutes preparation.
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 1 1/2 tablespoons
- 2 tablespoons
- 1 tablespoon
- 1/2 teaspoon
- 1 dash
- cooked kumara3 cupscubed
- 1 unit
- 1/2 cup
- slivered almond1/4 unit
Method
1
Whisk together oil, pineapple juice, lemon juice, salt, and onion salt in a small bowl to create the dressing.
2
Drain the canned pineapple chunks in a colander, reserving the juice if needed for additional liquid.
3
Combine the cubed cooked kumara, drained pineapple chunks, chopped celery, and slivered almonds in a large mixing bowl.
4
Pour the prepared dressing over the kumara mixture and toss gently until all ingredients are evenly coated.
5
Refrigerate the salad for at least 30 minutes before serving to allow the flavours to meld.
6
Give the salad a final gentle toss before transferring to a serving dish and serving chilled.