Havana salad in pineapple
Composition / ingredients
4
servings:
Cooking method
1. Peel celery, grate on a coarse grater, mix with lemon juice;
2. Cut the pineapple in half, carefully remove the pulp from the peel so as not to damage the walls, cut the pulp into cubes, pour the juice separately into a small container;
3. Peel the grapefruit, remove the film from the lobules, and save the juice;
4. Mix celery with finely chopped lettuce, pineapple and grapefruit juice, mayonnaise;
5. Put the resulting salad in the pineapple peel, put tomatoes cut into slices, bananas cut into slices, grapefruit slices and pineapple cubes in a circle.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Grapefruit - 29 kcal/100g
- Bananas - 89 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Lettuce - 14 kcal/100g
