This Pico de Gallo Pineapple Salsa is pretty simple to create and features Kricklewood Farm Garlic Sunflower Oil to make it even more special. Thanks to Lori M for another awesome recipe! It doesn’t get any easier than chopping and combining all the ingredients together in one bowl, mixing and serving. Can be made several hours ahead of time. Best served with your favourite salsa chips and Kricklewood Farm Aioli for dipping too!
- 2 Red Peppers
- ½ cup Onion
- 1 cup Pineapple
- 2 Plump Tomatoes
- 1 cup Micro Greens
- ⅓ cup Cilantro
- 1/2 cup corn
- 3 Tablespoons Kricklewood Farm Garlic Sunflower Oil
- ½ Tablespoon Lime Juice
Refrigerate 1 hour before serving.
Can be kept refrigerated in an airtight container up to four days.