This pineapple ambrosia recipe makes a simple, beautiful salad

The salad is best eaten right away. If you cannot find ripe pineapple, consider mango, papaya or even citrus.

Storage Notes: Store the lemon verbena salt at room temperature in an airtight container for up to 1 year.

Where to Buy: Dried lemon verbena leaves can be found at tea shops and online.

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For the lemon verbena salt

• 1/2 ounce dried lemon verbena leaves
• 4 ounces (about 3/4 cup) kosher salt

• 1/2 ripe pineapple, cored, halved lengthwise, thinly sliced into half moons and chilled
• 1 watermelon radish, peeled and thinly sliced
• 1 avocado, halved, pitted and sliced into half moons
• Finely grated zest and juice of 1/2 lime
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon lemon verbena salt
• Cotija cheese, for serving

Make the lemon verbena salt: In a blender or food processor, process the lemon verbena into a powder. Transfer to an airtight container, picking out and discarding any stems. Add the salt and mix to combine; you should have 3/4 to 1 cup lemon verbena salt.

Make the salad: On a serving platter, arrange the pineapple, radish and avocado slices in a single layer any way you like. For example, consider placing them in rows, overlapping each slice slightly, as you would scalloped potatoes. Drizzle with the lime juice and olive oil, and sprinkle with the zest and lemon verbena salt. Using a fine grater, grate the cotija cheese over the platter.

Per serving (1 cup), based on 4

Calories: 163; Total Fat: 9 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 456 mg; Carbohydrates: 22 g; Dietary Fiber: 6 g; Sugar: 14 g; Protein: 3g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Please Wait to Be Tasted: The Lil’ Deb’s Oasis Cookbook” by Carla Kaya Perez-Gallardo, Hannah Black and Wheeler (Princeton Architecture Press, 2022).

Tested by Ann Maloney; email questions to voraciously@washpost.com.

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