Tropical salad with curry mayonnaise

Here are the ingredients you need for this recipe

• 2 baby pineapples
• Baby gem lettuce leaves
• 200g cooked long-grain rice
• 1 ripe avocado
• 1/2 cucumber
• 1 tin salmon in brine
• Fresh chives

For the mayonnaise

• 1 egg
• 1 lemon
• Olive oil
• Pink Himalayan salt
• Curry powder

Process

1. 1Cut the pineapples in half and hollow them out using a spoon.
2. 2Dice the pineapple flesh, cucumber, chives, avocado, and lettuce leaves, then place them in a bowl.
3. 3Add the cold, well-drained rice and mix everything well.
4. 4Make the mayonnaise: in a tall blending beaker, place the egg, a little olive oil, a pinch of salt, and a squeeze of lemon juice. Lower the stick blender right to the bottom, turn it on, and keep it still until it starts to emulsify. Slowly drizzle in the rest of the olive oil while gently moving the blender up and down.
5. 5Stir the curry powder into the mayonnaise, mixing well.
6. 6Add the mayonnaise to the bowl with the rice and the rest of the ingredients, folding it all in.
7. 7Finally, drain the salmon thoroughly, flake it, and add it in.
8. 8Fill the pineapple halves and chill in the fridge for 15min.
9. 9Done! Now we can enjoy our tropical salad with curry mayonnaise