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Ingredientes
- 1/2 c. mayonnaise
- 2 Tbsp. lowfat yoghurt, natural
- 1 Tbsp. lemon juice
- 4 c. pineapple
- 4 stk celery
- 1/2 x red capsicum
- 1/2 x green capsicum
- 1/2 c. walnuts
- 1 Tbsp. coconut
- 1 Tbsp. minced fresh parsley
Direcciones
- Cut pineapple into 2cm cubes. Slice celery. Dice capsicum. Roughly chop walnuts.
- Spread coconut on a baking tray and toast lightly in a moderate oven.
- Mix the mayonnaise, lowfat yoghurt and lime juice together in a bowl.
- Add in the pineapple, celery, capsicum, coconut and walnuts and toss well to coat with mayonnaise.
- Sprinkle with minced parsley to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 203 | |
| Calories from Fat 165 | 81% |
| Total Fat 18.78g | 23% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 119mg | 5% |
| Potassium 161mg | 5% |
| Total Carbs 9.29g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.47g | 4% |
| Protein 1.35g | 2% |
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