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Banana-blossom salad with pineapple-chilli dressing

Australian Gourmet Traveller fast recipe for banana-blossom salad with pineapple-chilli dressing.

By Emma Knowles
  • Serves 4 - 6
  • 20 mins preparation
Banana-blossom salad with pineapple-chilli dressing
Banana-blossom salad with pineapple-chilli dressing

This crisp, textured salad is brought to life with a pineapple-chilli dressing. Use a slightly underripe pineapple for extra tartness, and add as much chilli as you can stand.


  • 1 banana blossom
  • 1 tbsp white vinegar
  • ½ cup each (loosely packed) Vietnamese mint and coriander
  • ½ cup (loosely packed) bean sprouts
  • 200 gm underripe pineapple, thinly sliced
  • 1 red or golden shallot, thinly sliced
  • To serve: fried shallots and fried chilli prawns (optional; see note)
Pineapple-chilli dressing
  • 3 red birdseye chillies, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 2 tbsp white sugar
  • 200 gm underripe pineapple, coarsely chopped
  • 2 tbsp lime juice
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce


  • 1
    For pineapple-chilli dressing, pound chillies, garlic and sugar to a paste with a mortar and pestle, add pineapple and coarsely crush, then transfer to a bowl. Stir in remaining ingredients and set aside.
  • 2
    Peel away purple outer leaves of the banana blossom and larger fingers between leaves until you get to the pale opaque heart. Shave heart on a mandolin or thinly slice with a sharp knife, then place in a bowl of iced water mixed with vinegar and stand to crisp (4-5 minutes). Drain well and combine in a bowl with herbs, bean sprouts, pineapple and shallot. Drizzle with pineapple-chilli dressing, toss to combine and serve scattered with fried shallots and fried chilli prawns.


Note Fried chilli prawns are available from select Asian grocers.