Gluten free • Dairy free • Egg free • Nut free
If you are looking for a fresh summery salad then look no further. Light, juicy, crunchy and full of flavour this salad is lovely on its own and amazing as a side to BBQ chicken.
I love a BBQ, it reminds me of summer and the amazing fruits and flavours that come with it. This salad is perfectly paired with BBQ chicken and kumara steaks.
Pineapple cucumber salad + BBQ feast
Prep time : 20 min
Cook time : 40 min
Servings : 2 people
Ingredients
Salad • 1 cup fresh pineapple, diced into cubes
• 1 avocado, firm but ripe
• 1/2 telegraph cucumber
• 1/4 cup fresh coriander & flat leaf parsley
• 1/4 cup red onion, finely diced
Dressing
• 1 tbsp avocado oil
• 1 tsp apple cider vinegar
• 1 tsp lime juice
• 1 tsp honey
• 1 tsp fresh herbs finely chopped, optional
BBQ chicken & kumara
• 6 chicken drumsticks
• 1 tbsp olive oil
• 1 tsp turmeric
• 1 tsp fresh garlic, crushed
• 1 tsp fresh ginger, crushed
• 1 tsp dried coriander
• 2 purple kumara
Instructions
Wash and prepare salad ingredients. Combine together in a bowl and very gently toss to combine. Set aside.
In a small bowl or jar combine all dressing ingredients and mix or shake.
Cut kumara with skin on, into 1cm wide steaks. Microwave for 5 minutes on high to slightly soften. Set aside.
Coat chicken in spices and herbs then BBQ (approx. 25 minutes or until fully cooked)
When the chicken has 10 minutes left to cook, drizzle a touch of olive oil over kumara and add to the BBQ. Cook until soft in the centre and slightly crunchy on the edges.
Serve chicken, kumara and salad together. Drizzle dressing over pineapple cucumber salad and garnish with fresh herbs.
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