Roasted Pineapple Salsa with Dulse

Roasted Pineapple Salsa with Dulse

This Pineapple Salsa recipe with roasted Dulse has a delightful twist! The dulse adds excellent colour, flavour and a burst of extra nutrients.  Serve with corn ships or as a garnish.

Serves 4

Prep time 20 minutes


  • 3-4 round slices of fresh pineapple
  • 1/4 cup olive oil (or macadamia oil)
  • 1/2 red onion
  • 1/4 cup coriander leaves
  • Juice of a lime
  • 1 fresh hot pepper (Habanero if available), minced, including seeds
  • 1 tbsp Dulse Flakes
  • Adjust seasoning to taste with freshly ground pepper and kelp salt, if needed.


    1. Roast pineapple slices brushed with oil on both sides until brown (about 8 min). Let cool.
    2. Dice the pineapple and chop the other ingredients into small pieces.
    3. Stir all the ingredients together in a bowl and season to taste.
    4. Keeps well in the fridge for 24 hours.
    5. Makes about 1 cup.

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