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An easy refreshing salad on a hot summers day.
You can use any fruit or vegetables in this salad. Keep the boiled egg slices at the bottom as this add as a beautiful decoration on the finished dish.

  • 1 small tin pineapple pieces with syrup (227 g)
  • 2 cups water
  • ¼ cup sugar (65 ml)
  • 2 tablespoons powdered gelatin
  • 2 cups frozen peas, boiled for 3-4 minutes
  • ¼ cup clean and chopped fresh celery
  • ½ tsp celery salt
  • ½ tsp onion salt
  • ½ tsp white pepper
  • ½ tsp black pepper
  • 1 ½ tsp Apple cider vinegar
  • 2 hard boiled eggs
  • 1 fresh pear, peeled, cored and cut into slices
  • 10 cm cucumber, peeled and cubed

Rinse a 2 liter ring mould/BUNDT pan with cold water.
Boil pineapple, water and sugar for 5 minutes.
Remove from heat, add peas, celery and vinegar.
Season with salt, pepper, celery salt and onion salt.
Dissolve gelatin in a ¼ cup warm water and add to pineapple mixture.
Let cool.
Slice eggs in round circles (I used an egg cutter).
Spray form with Spray and Cook (here I sprinkled freshly ground black pepper at the bottom of form for decoration. Arrange egg slices at bottom of form.
Arrange pear slices and cucumber evenly around the form.
Pour cooled pineapple mixture on top. Do this gently to keep the egg and pear slices at bottom of form.
Let set for 3 hours or preferably overnight.
Serve on a salad plate.

Recipe: Amanda Conradie
Photo: Elize de Kock


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