Pineapple Carpaccio Recipe – Spiced Pineapple Salad with Ginger & Mint

Pineapple Carpaccio Recipe is a sweet and savory pineapple salad with ginger, red chili infused orange dressing. Pineapple and chilli go very well together Carpaccio is an Italian technique to thinly slice the variety of meats with a long, sharp, slicing knife.  Pineapple, Sea salt, Mint Leaves (Pudina), Fresh fruits, Extra Virgin Olive Oil, Fresh orange juice, Lemon juice, Honey, Dry Red Chilli, Ginger   1 Pineapple , peeled and thinly sliced 1 pinch Sea salt , or regular salt 1 sprig Mint Leaves (Pudina) , for garnish Fresh fruits , like pomegranate or strawberries for topping Ingredients for the dressing 1 tablespoon Extra Virgin Olive Oil 60 ml Fresh orange juice Lemon juice , from one lemon 1 tablespoon Honey 1 Dry Red Chilli , thinly sliced 1 inch Ginger , grated     190   15     To begin making  the Pineapple Carpaccio, first prepare the dressing for the carpaccio so that flavors of the ingredients get infused nicely into the dressing.Add all the ingredients for dressing in a bottle with the lid. Tightly close the lid and shake the bottle so all the ingredients get well combined. Keep the dressing in the fridge for 3-4 hours or overnight to infuse all the flavors nicely.To assemble the Pineapple Carpaccio, first peel the pineapple skin and cut the pineapple into thin slices. Arrange the pineapple slices on a serving plate.Season the pineapple slices with salt. Bring out the dressing from the fridge, shake it one more time and strain the dressing in a bowl to get rid of red chili slices. Pour the strained dressing over the pineapple slices. Sprinkle seasonal fruits like pomegranate or strawberries over the salad. Garnish with fresh mint leaves and serveServe Pineapple Carpaccio Recipe along with Vegetable Sizzler With Potato Tikki, Mint Rice & Corn and Spinach Sauce for a weeknight dinner.