Zucchini Mint Springtime Pineapple Salad (Raw)

Zucchini MintSpringtime Pineapple Salad

While my fiance Scott and I were in Portugal, we went to a Brazilian buffet and I had this amaaazing zucchini mint pineapple salad.

Hold on, let me back up a step and try that again.


On our way home from Portugal, we missed our flight, and ended up adding an extra two nights to our trip including an extra night in Portugal, a night in the Big Apple and a stopover in Madrid, Spain.  None were fruitful stopovers (pardon the pun…), except for this Brazilian steakhouse and buffet where I gathered inspiration for this spiralized salad with fruit.  If you’ve ever missed a flight (or even if you haven’t) you know darn well just how expensive missing your flight is… kill me now. So broke. So, we looked for the cheapest but most enjoyable meal we could find to kill a few hours, and ended up wandering into my very first Brazilian steakhouse…


If you’re unfamiliar, Brazilian steakhouses and buffets are unique in that fresh meat is brought to you and cut fresh onto your plate.  I’m not much of a meat eater at all but I do consider myself a flexitarian. Basically, I eat meat in extreme moderation.  I’m engaged to a meat eater, and recognize the challenges and compromises required to go full-fledged vegetarian – and especially vegan.  I believe all things in moderation.  I haven’t prepared meat (with the exception of fish) in years. If meat is put on a plate in front of me, I’ll eat it.  Having said that, Twirly Bites is a vegetarian food blog (for now anyway!) since this is my preferred way of preparing my food.  I believe in being healthy but also listening to your body and making life easy on yourself!  This is not to discount or diminish the validity of being full-fledged vegetarian, but rather a personal choice I have made that works with my lifestyle and value system.  I’ve never been one to believe in exclusivity or extreme parameters.  Everything in life is grey from where I stand!


Having said all that, after a few bites of meat I had my fill and headed to the buffet where I found this amazing zucchini mint pineapple salad and was instantly inspired to create a spiralizer recipe. 

What I love about this pineapple salad is that it is a) simple b) delicious and fresh c) raw d) an easy dish to bring to those warm-weather social events! I might even make this for my engagement party coming up.  I’m a huge advocate for “sharing the spiralized word” and love any opportunity to preach spiralizing to newbies! In other words, I like to make spiralized recipes for others that really communicate the essence of spiralizing so that others too want to jump on the bandwagon! 


You could serve this zucchini mint spiralized salad on its own as a light entree salad with added nuts and seeds, or serve it as a side with another chickpea salad or a fish if you wish. Do you like my rhymes? And, if you use a veggetti or other handheld spiralizer, you will be relieved to know this is a “Veggetti friendly” recipe. Although I recommend everyone purchase a spiralizer, if you don’t have one you could shave your zucchini with a peeler to get the same flavor balances as in this salad.


Serve immediately or store for 24 hours max.  Pineapple and zucchini are both have high water contents and will seep out liquid when stored (see my page on preparing spiralized zucchini). If you’re down for a little mess, prepare a day ahead so that all the flavors can amalgamate overnight.  The zucchini will take on a deliciously fresh minty flavor, ooooooh yeah. P.S. Do you love the word amalgamate as much as I do? Maybe marinate is a better word.


Zucchini MintSpringtime Pineapple Salad

Zucchini Mint Springtime Pineapple Salad (Raw)
Serves 2
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Prep Time
15 min
Prep Time
15 min
  1. 4 cups spiralized zucchini, 3mm blade
  2. 2 cups pineapple, diced into 1/4" chunks
  3. 1/2 cup sliced mint leaves
  4. 1 1/2 tablespoons high quality olive oil
  5. Juice of 1 lime (optional)
  6. 1/2 teaspoon sea salt (optional)
  1. Once the spiralized zucchini, pineapple, and mint are prepared, gently mix pineapple, zucchini, sliced mint leaves and olive oil in a large bowl with tongs.
  2. Serve immediately and sprinkle on lime juice and sea salt (optional but awesome).
  3. Store for 24 hours max in an airtight tupperware container.
  1. If preparing this salad for an occasion, prepare ingredients in advance and assemble salad immediately before serving to avoid a soggy or sloppy salad. If on-the-spot assembly is not possible, prepare zucchini and pineapple separately and drain in a colander for 5 minutes.
Spiralizer Recipes by Michelle Roberts | Twirly Bites http://www.twirlybites.com/
As always, please let me know what you think, and if you have a variation in mind I would love to hear it!

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