This pineapple mango daikon salad is an excellent salad for a hot summer day. You can serve it with the pineapple chopped up, or use halved pineapple as a bowl as I did.
1pineapplepeeled, cored, halved, each half then cut into 3 equal rounds (like little 'boats'). Note: Wait until the above ingredients have chilled 30 minutes before cutting the pineapple.
Instructions
Whisk together the lime juice and zest, vinegar, honey, jalapeno, and salt and pepper to taste in a large bowl.
Add in the chopped mango, daikon and cilantro. Stir and refrigerate for 30 minutes.
To serve, spoon mango mixture into the pineapple boats.
Note: This recipe doesn't hold up well left over, so enjoy it the day you make it!