Kūmara and pineapple salad

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

Kūmara and pineapple salad


Serves 4

3 large kūmara
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 kūmara, 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 kūmara, 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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