This is a tropical-style pineapple salad recipe. The grilled pineapple and peppers combined with creamy avocado to create a bowl of colourful salad. I am in love with this gluten-free, vegan summer salad.
During the summer season, we survive on salads and smoothies. And probably, these two are the best ways to include tons of seasonal fruits in the summer diet.
I love fruits in my salad. The sweetness and juices of seasonal fruits such as mango, strawberry, and pineapple give any salad a refreshing punch. My creamy summer pasta salad with pineapple or the classic fruit salad are amazing recipes with fresh fruits.
More Reasons To LOVE Pineapple Salad
- easy to make
- vegan and nut free
- gluten and dairy free
- perfect for BBQ, picnic, or potluck
- does not require a complicated dressing
Salad vs Salsa
There is always a debate in my family about whether this is a pineapple salad or salsa. I call it pineapple salsa because I can scoop it with nachos. I find it very similar to mango salsa or tomato salsa .
My husband finds it closer to a salad. He says the diced fruits and vegetables are far from salsa and remind him of an excellent tropical salad.
Don’t forget to tell me in the comments section what you like to call it.
How To Grill Pineapple
There are a few straightforward ways to grill pineapple at home.
BBQ: Use electric or outdoor BBQ to grill pineapple slices and bell pepper for the salad.
Stovetop: You can roast pineapple on a cast iron skillet over the stovetop or on direct flame. I roast them on a direct stovetop flame. It gives a perfect smokey flavour and charred skin.
Air Fryer: You can grill pineapple in an air fryer, also. Spray the air fryer basket with oil. Arrange pineapple slices and bell pepper on the basket. Air Fryer at 180 degrees Celcius till charred.
Pineapple Salad Recipe Variations
You can customize this pineapple salad as per personal preference by adding the following ingredients:
- grilled shrimps
- sliced red onion
- fresh, diced mangoes
- stir-fry boneless chicken
- shredded salad leaves or herbs
Serving Suggestion
Serve pineapple salad in a bowl, or if you want to try something fancy, scoop out the pineapple pulp, and serve the salad on it.
You can serve it:
as a salsa for nachos or any other fried snacks
side-dish for grilled chicken or meats
tucked inside the tacos or tortilla wraps
More Salad Recipes
- Lentil Salad
- Chickpea Salad
- Mixed Beans Salad
- Herbed Potato Salad
- Crispy Noodle Salad
- Chicken Pasta Salad
- Mango Avocado Salad
- Smashed Cucumber Salad
Ingredients
- ▢ 2 Cup pineapple slices
- ▢ 1 bell pepper
- ▢ 1 Cup diced ripe avocado
- ▢ 1 Cup diced cucumber
- ▢ 1 mildly spicy green chilli or jalapeno pepper, finely chopped
- ▢ 2 tablespoon chopped cilantro or coriander
- ▢ 1 tablespoon extra virgin olive oil
- ▢ 2 tablespoon lemon juice
- ▢ 1 teaspoon honey or brown sugar or stevia
- ▢ 1 ¼ teaspoon Salt to taste
Instructions
- Wash the red bell pepper. Wipe it with a clean towel. Roast the bell pepper and pineapple slices over the direct gas flame/oven/grill till black charred marks appear on the skin of the pepper. Allow them to cool down a bit, and then dice them.
- Combine chopped pineapple, roasted bell pepper, cucumber, avocado, green chilli, and herbs in a salad bowl.
- Add olive oil, lemon juice, sugar, and salt. Toss the salad gently in the dressing. Keep in the refrigerator for 1 hour. Sprinkle fresh herbs.
- Tropical Pineapple Salad is ready to serve.
Recipe Notes:
- Use sweet and fully ripe pineapple to make the salad. You can use tinned or canned pineapple slices as well.
- If you use tinned pineapple, taste it and then add the honey to the salad.
- Discard the white seeds and pith of the green chilli before chopping it.
- Let the salad sit in the refrigerator for 1 hour before serving.
- Please remember that nutritional information is a rough estimate and can vary according to the ingredients used.
Nutrition
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Tropical Pineapple Salad Recipe
Equipment
- Mixing Bowl
Ingredients
- 2 Cup pineapple slices
- 1 bell pepper
- 1 Cup diced ripe avocado
- 1 Cup diced cucumber
- 1 mildly spicy green chilli or jalapeno pepper, finely chopped
- 2 tablespoon chopped cilantro or coriander
- 1 tablespoon extra virgin olive oil
- 2 tablespoon lemon juice
- 1 teaspoon honey or brown sugar or stevia
- 1 ¼ teaspoon Salt to taste
Instructions
- Wash the red bell pepper. Wipe it with a clean towel. Roast the bell pepper and pineapple slices over the direct gas flame/oven/grill till black charred marks appear on the skin of the pepper. Allow them to cool down a bit, and then dice them.
- Combine chopped pineapple, roasted bell pepper, cucumber, avocado, green chilli, and herbs in a salad bowl.
- Add olive oil, lemon juice, sugar, and salt. Toss the salad gently in the dressing. Keep in the refrigerator for 1 hour. Sprinkle fresh herbs.
- Tropical Pineapple Salad is ready to serve.
Notes
- Use sweet and fully ripe pineapple to make the salad. You can use tinned or canned pineapple slices as well.
- If you use tinned pineapple, taste it and then add the honey to the salad.
- Discard the white seeds and pith of the green chilli before chopping it.
- Let the salad sit in the refrigerator for 1 hour before serving.
- Please remember that nutritional information is a rough estimate and can vary according to the ingredients used.
Nutrition
Moradabadi Dal is a delicious moong dal chaat recipe. This dal recipe originated in the city of Moradabad (Uttar Pradesh). It is a healthy and delicious appetizer. Be sure to watch the video!
The Origin Of Moradabadi Dal
As the recipe name suggests, this dal originates in Moradabad , Uttar Pradesh.
Moradabad is well known for its brass handicraft industry. Apart from the royal cuisine of Nawabs and Nizams, Moradabad is famous for its Dal Moradabadi.
In the evening, you can see loads of street carts selling the dal across the city. And on each cart, a bunch of dal-loving food lovers snacking on it.
It is a lost recipe that you will never spot on a restaurant menu. If you can visit the region, you can taste Dal Muradabadi in local households or serve it on the wedding buffet.
Ingredients Required
Moong Dal: You need yellow moong dal for this chaat recipe. No other variety of moong dal will give you the desired result. The same moong dal you can use to make cheela , salad , or halwa .
Ginger: The earthy, spicy flavour of ginger takes Moradabadi dal up a notch. Ginger is the soul of this moong dal recipe.
Butter: The butter makes moong dal rich, creamy texture and tastes delicious. In an authentic Dal Moradabadi, you will always find butter swimming on top.
Dry Red Chilli: The spiciness and smokiness of dry red chillies combined with butter make a finger-licking good tempering for moong dal chaat.
Herbs & Spices: The other key ingredients are – asafoetida (hing), roasted cumin powder, salt, lemon, green chilli, and fresh coriander.
Additional Toppings
You can add a variety of toppings to your moong dal chaat to make it more delicious. Here are a few popular add-ons:
green mint chutney
toasted bread croutons
chopped onion and tomato
diced paneer (cottage cheese)
crisp, fried munchies or Indian namkeen
Watch Dal Chaat Video
Serving Suggestion
There is always a debate about how and when to serve Dal Moradabadi. Usually, in the origin city, the dal is served as a hearty, healthy, wholesome Indian breakfast for brass industry workers with toasted bread slices.
The moong dal chaat is an evening snack, like soup, especially during winter.
Our family enjoys moong dal chaat with toasted bread slices at any hour of the day. But mainly it is an evening snack or a supper for us.
My Tried & True Tips
Boil the moong dal till it is mashed nicely. We need an over-cooked dal with each grain of mashed lentil to get a smooth, soup-like consistency.
If, after boiling, the dal seems too thick, add more water and stir to get a thick soup-like consistency .
Avoid using too many spices for seasoning the moong dal. This dal recipe requires a few herbs and spices. It is more about minimal ingredients and maximum flavour.
Do not skip ginger, asafoetida, roasted cumin powder, and butter for an authentic-tasting Moradabadi Dal.
Ensure the dal is piping hot while adding the tempering and other toppings, as it is not heated/simmered after glazing with tadka.
Moong Dal Chaat is best consumed fresh and hot. It does not taste great the next day or after reheating.
More Indian Dal Recipes
- Arhar Dal
- Dal Khichdi
- Dal Makhani
- Panchmel Dal
- Shahi Urad Dal
- Palak Chana Dal
- Pahadi Gahat Ki Dal
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
Ingredients For Pressure Cooking:
- ▢ 1 Cup yellow moong dal
- ▢ 1 green chilli chopped
- ▢ 1 tablespoon chopped ginger
- ▢ ½ teaspoon asafoetida (hing)
- ▢ Salt to taste
- ▢ 2 – 3 Cup water
Other Ingredients:
- ▢ 2 tablespoon butter
- ▢ 1 tablespoon cumin powder (jeera powder)
- ▢ 2 dry red chilli, chopped and discard seeds
- ▢ 1 teaspoon red chilli powder
Ingredients For Serving:
- ▢ 1 teaspoon cumin powder
- ▢ 1 teaspoon sliced ginger
- ▢ Juice of one lemon
- ▢ 1 tablespoon chopped fresh coriander
- ▢ 1 tablespoon butter
Instructions
- Wash & soak the dal in water for 15 – 20 minutes.
- After 20 minutes, transfer dal to a pressure cooker. Add green chilli, ginger, asafoetida, salt, and 3 cups of water. Stir, and close the lid of the pressure cooker.
- Cook dal over low heat for 2 – 3 whistles in stovetop pressure cooker or till it is mushy.
- Let the steam release naturally from the pressure cooker. Open the lid, add cumin powder, butter, and mash the dal using the ladle.
- For preparing tadka, heat butter in a pan. Add dry red chilies, and chilli powder, Infuse butter with chilli for 10 – 20 seconds. Turn off the heat else chilli will burn.
- Transfer mashed moong dal to a serving bowl. Pour the butter and chilli over the dal.
- Sprinkle a pinch of cumin powder, red chili powder, chaat masala along with sliced ginger, lemon juice, and fresh coriander.
- To finish of garnish, add a small cube of butter on top.
- Serve Moradabadi Moong Dal warm.
Recipe Notes:
- Boil the moong dal till it is mashed nicely. We need an over-cooked, mushy dal.
- After boiling, if the dal seems too thick add more water to get a thick soup-like consistency.
- Avoid using too many spices to season the moong dal.
- Do not skip ginger, asafoetida, roasted cumin powder, and butter for an authentic tasting Moradabadi Dal.
- Make sure the dal is piping hot while adding the tempering and other toppings as it is not heated/simmered after glazing with tadka.
- Moong Dal Chaat is best consumed fresh and hot. It does not taste great the next day or after reheating.
- You can boil dal in an instant pot or electric pressure cooker as well. It takes 6 – 8 minutes in IP to get cooked.
Nutrition
We follow a strict NO SPAM Policy
