Kumara and pineapple salad

The sweetness of the pineapple complements the flavour of the kumara - try this with barbecued or grilled meat or chicken.

Kumara and pineapple salad


Serves 4

3 large kumara
1 x 220g can pineapple pieces in juice
½ cup walnut halves
½ cup chopped green capsicum

1 tsp grated lemon rind
¼ cup pineapple juice
2 Tbsp lite olive oil
freshly ground black pepper, to taste


Scrub kumara, slice in half and boil for 20-25 minutes or until softened but still firm. Drain.
Slice into bite-sized chunks.
Drain pineapple, reserving ¼ cup of juice for the dressing.
Place kumara, pineapple, walnuts and capsicum in a bowl.
Pour over the dressing and mix well.
Serve either warm or chilled.

To make the dressing: blend lemon rind, reserved pineapple juice, oil and pepper together.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1410kj
Protein 4.2g
Total fat 15.6g
- saturated fat 1.8g
Carbohydrates 46.3g
- sugars 24.3g
Fibre 4.8g
Sodium 84mg

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