The salad itself was not to be outdone by the dynamite lettuce. Tropical Blueberry Salad coupled fresh blueberries with fresh pineapple chunks. Giving it a real kick was a jalapeño pepper, grated lime peel, and hot-pepper sauce. Although the recipe (courtesy Celebrating a Healthy Harvest) suggested refrigerating the mixture for one hour before serving, I’d recommend letting this marinate overnight so the unusual flavor combo of the sweet and the fire-laden elements can blend and work their magic in this odd-couple pairing.
High in antioxidants and manganese, pineapple also has been lauded for maintaining good eye health, particularly in preventing age-related eye problems such as macular degeneration. And of course the health benefits of blueberries continue to be sung loudly from the highest hill: they’re said to rank number-one in the world of anti-oxidants. For the aging they’re considered bright rays of hope to those of us in Geezerville, because they’re thought to help keep the memory sharp for a long time.
Along with the never-been-fresher red-leaf lettuce (since red and dark-green leafy vegetables are generally higher in nutrients than light greens), who could argue with this salad combination?
Tropical Blueberry Salad
2 cups fresh blueberries
2 cups fresh pineapple chunks
1 tablespoon fresh jalapeño peppers, chopped
2 teaspoons lime peel, grated
dash of hot-pepper sauce
enough red-leaf lettuce to line four salad plates
Combine blueberries, pineapple, jalapeño peppers, lime peel, and hot-pepper sauce; stir gently to blend. Refrigerate for 1 hour or preferably overnight. Serve on a bed of lettuce. Makes 4 servings.