Grilled pineapple gazpacho topping

By Christine Cushing
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SERVES
2
 TO
4
TOTAL TIME

Ingredients

  • ½ small red onion, finely sliced
  • juice and zest of 1 lime
  • sea salt and cracked black pepper to taste
  • 2 tablespoons extra virgin olive oil (25 milliliters)
  • 3 slices fresh pineapple, grilled and diced
  • 1 clove garlic, thinly sliced
  • 1 stalk celery, finely diced
  • 1 red pepper, diced
  • 1/2 Jalapeno, seeded, finely chopped

Directions

  1. In a medium bowl combine sliced red onion with lime juice , salt and pepper.   Set aside while preparing rest of ingredients, to soften.
  2. Meanwhile, prepare the rest of ingredients and add them to the softened red onion and toss well to combine.  Adjust seasoning and spice to you liking. 
  3. This topping is ideal for shrimp or pork tacos .

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