The lamb’s lettuce and fruit salad is a fresh side dish: its sweet and tangy taste is perfect for accompanying second courses based on meat, fish, or a cheese board. And if you add some cubed feta or cottage cheese to the lamb’s lettuce and fruit salad, you’ll have a complete dish for a light, tasty, and quick lunch.
Do not miss
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 Granny Smith apples
- 1 pineapple
- 3.5 oz lamb's lettuce
- 2 limes
- 3.5 tbsp extra virgin olive oil
- to taste salt
- to taste fresh mint leaves
Tools
- 1 Bowl
- 1 Manual Citrus Juicer
- 1 Hand Whisk
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Serving Dish
- 1 Salad Spinner
Steps
In a bowl, prepare the dressing for the salad: mix the juice squeezed from the two limes with the extra virgin olive oil and salt. For this operation, I use a hand whisk but if you prefer, you can use an immersion blender. Wash the apples, peel them (if you’re sure they are untreated, you can also keep the peel) and cut them into cubes. Then transfer them to the bowl with the dressing. Peel the pineapple, cut it into slices, and then into cubes. Assemble the salad on a serving dish: place the washed and spun-dry lamb’s lettuce at the base. Add the apple and pineapple cubes, drizzle with the oil and lime dressing, decorate with some mint leaves, and serve immediately.
Notes
Recipe source HERE.
