Salad with guinea fowl and pineapple
Description
Minimum effort — excellent result. The sharp taste of red onion is completely masked by the sweetness of pineapple in this salad. Be sure to add salt, otherwise the dish will be overly sweet. You can add a little ground black pepper to taste, and substitute dill with parsley. Can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the guinea fowl meat in advance for about 25-30 minutes until cooked, and boil the chicken eggs for 15 minutes; cool down both products.
- 2
Step 2
Cool the boiled poultry meat, cut it into medium cubes, and place it in a deep container. Peel the red onion and chop it into small cubes or half-rings, then add it to the container with the guinea fowl.
- 3
Step 3
Peel the boiled eggs and rinse them in water, cut into cubes and add to the container.
- 4
Step 4
Rinse fresh dill and chop it, then add to the ingredients in the container along with mayonnaise of any fat content and salt.
- 5
Step 5
Finally, slice the pineapple (fresh or canned), let it sit for 5 minutes to release its juice, then add it to the container. Gently mix the salad.
- 6
Step 6
Place the salad on a plate and serve.