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Leek and pineapple salad

updated

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Ingredients for 6 servings:

  • 4 stalk(s) leeks
  • 1 jar celery cut into strips (weighs 380 g)
  • 1 can pineapple pieces (net weight 240 g)
  • 250 g salad mayonnaise, 50%
  • 1 tsp curry
  • salt and pepper
  • possibly parsley for decoration

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Trim and wash the leek and cut into thin rings. Drain the celery strips and place them in a bowl along with the leek rings. Drain the pineapple chunks, reserving the juice. Add the pineapple chunks to the vegetables. Season the mayonnaise with curry, salt, and pepper, refine with a little pineapple juice, and mix into the salad ingredients. Arrange the salad in a large bowl and garnish with parsley sprigs, if desired. 268 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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