Aw man, Aw man!

I have been loving these long warm nights! It’s BBQ season and I want to share as many easy, vegan BBQ recipes that I know over the next few months!

I am currently obsessed with pineapple. It’s sooooo good, and really great for our gut health and muscle recovery. Yes, it is a little higher on the glycemic index so don’t just eat a whole pineapple all to yourself! If you combine it with veggies and protein you are good to go and enjoy that juicy pineapple!

WHAT YOU NEED

• 1 Small pineapple OR half of a large one cut into thin (1inch) pineapple rings with the skin and core removed
• 1 large red onion peeled and cut into onion rings
• 1 cucumber
• 4 roma tomatoes
• 1 bunch of cilantro
• 3 green onions
• 1 lime
• 1 red pepper
• 1 clove of garlic 
• 1 tsp of crushed red chilli flakes
• salt to taste

WHAT TO DO

Fire up the BBQ and brush a little olive oil onto the grill. BBQ the onion rings and pineapple rings for a few minutes on each side until the get soft and extra sweet!

Then while they cool down, simply chop up all the veggies into small uniform pieces as well as chop up the cilantro and green onion.

Now chop up the red onion and pineapple and toss everything with the juice of a lime, a little crushed red chilli flakes, the pressed garlic and some salt. 

This recipe makes a large batch so store in mason jars in the fridge for up to a week.

My favourite way to have this salsa in on white fish tacos with a little romaine lettuce. So good!

You could also enjoy with some corn tortilla chips or in a black bean, quinoa salad. 

Enjoy!

xoxo

Rebecca