This is a simple, but tasty, salad that only gets better the next day.
Peel one turnip and dice into small rectangles or squares. Chop 1/4 of a Spanish onion. Chop up 1 cup of pineapple chunks and chop about 3 TBS of fresh parsley. Mix together with a bit of salt and 1 tsp of cayenne and let settle so the pineapple juice marry the ingredients together.
The cayenne blends perfectly with the sweetness of the pineapple and its acid is a good counterpoint to the earthy turnip. The onion brightens the flavor and the parsley adds color and freshness.
This makes 2 servings or 4 small servings the size of the one in the picture.