Avocado And Pineapple Salad Recipes

PINEAPPLE-AVOCADO SALAD

Steps:

• Peel the avocado, remove the pit and cut into thin strips. Cut the stem and leaves off of the baby pineapple. Peel the pineapple from top to bottom with a knife. Cut the pineapple into quarters, remove the hard inner core, then cut into bite-size pieces.
• Peel the onion, halve and cut into thin slices. Separate the lettuce leaves, then rinse and drain. Whisk the lemon juice with the honey and olive oil and season with salt and pepper. Mix the prepared ingredients, except for the onion, and drizzle with the dressing. Serve the salad in portions, garnished with onion rings and some ground pepper.

ENSALADA DE AGUACATE Y PIñA (AVOCADO AND PINEAPPLE SALAD)

Steps:

• Whisk the oil, lime and orange juices, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Add the onion and habanero and toss. Set aside at least 10 minutes and up to 45 minutes.
• Meanwhile, shingle the pineapple and avocado on a very large flat platter or 2 smaller platters. Using a fork, scoop the onion slices out of the vinaigrette and scatter them over the avocado and pineapple. Drizzle the remaining vinaigrette over the entire platter. Season with a little salt and serve within 1 hour.

AVOCADO PINEAPPLE SALAD

Steps:

• Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add the pineapple and avocado. Gently toss to combine.

CUBAN PINEAPPLE AVOCADO SALAD

Steps:

• Thinly slice red onion
• Whisk dressing ingredients together. Add red onion and marinade for 15-30 minutes
• Peel, core, and slice pineapple. Store half of pineapple in refrigerator for future use. Slice each pineapple ring down the middle.
• Cut avocado in half. Using a spoon, scoop out flesh in one large piece. Cut avocado into slices similar in size to pineapple slices
• Arrange avocado and pineapple, alternating each, on a large plate
• Top with marinated red onion slices
• Drizzle generously with citrus dressing

PINEAPPLE & AVOCADO SALAD

Steps:

• Soak onion in a small bowl of ice water for 15 minutes to mellow the bite.
• Meanwhile, halve avocados and cut each half into slices. Peel pineapple, halve lengthwise into quarters, remove the core and cut each quarter crosswise into slices.
• Whisk oil and lime juice in a small bowl. Drain the onion and pat dry. Arrange half the avocado, pineapple and onion on a serving plate, sprinkle with 1/4 teaspoon salt and drizzle with half the dressing; repeat the layers. Garnish with pepper, if desired.

AVOCADO, BLACK BEAN AND PINEAPPLE SALAD

Steps:

• Roast onion and garlic at 450 for 25 minutes.
• Cured Red Onions- Place the two thinly sliced onions in a small container and pour 2 Cups of fresh squeezed lime juice on top of onions. Add the habanero chile. Then add in salt and pepper to taste; mix. Cover tight and let sit in the refrigerator for three days, if you are that patient. Otherwise, just set it to cure first.
• Cilantro Puree- In a blender puree everything but the oil (Includes washed cilantro, 1/2 cup of freshly squeezed lime juice, roasted garlic cloves, roasted onions, and course salt to taste). While the blades are moving, add the oil slow stream. Pour into a squirt bottle if you want to do so. You will, most likely, have some left over and that is a good thing.
• Salad - In a stainless steel bowl combine all the black beans, Hass Avocado, pineapple, cured red onions, cilantro puree, chipotle sauce, coarse salt and pepper to aste, and 1 1/2 Tbsp fresh squeezed lime juice.
• Serving Suggestions- Presentation With a squirt bottle, drizzle a line or two of the Chipotle Pepper Sauce and the Cilantro Puree on to a plate (Be creative. Write your name or the guest of honor's, etc). Place two tablespoons of the salad in the center of the plate. Top the salad with one tortilla chip. Fill the tortilla chip with one large teaspoon of salad and serve. For a delicious and nutritious alternative, use the Avocado, Black Bean and Pineapple salad as a topping on chicken or fish.
• The sauce is just amazing and could be used with other things.
• Go ahead and roast more onion than you need. It is always handy to have in the fridge.
• Serves 2 as a meal or 4 as an appetizer, accompaniment or salad.

CUBAN AVOCADO SALAD WITH CITRUS-LIME VINAIGRETTE

Steps:

• Combine olive oil, vinegar, orange juice, lime juice, and sugar in a blender until smooth.
• Add salt and pepper to this mixture to taste and stir in the diced serrano pepper.
• Lightly toss the lettuce, pineapple, and red onion together.
• Toss the dressing with the pineapple salad until everything is well coated.
• Garnish individual salads with a few extra avocado slices and season with salt and pepper to taste.

MANGO PINEAPPLE SHRIMP SALAD

Steps:

• Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
• While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
• Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.

PINEAPPLE AND AVOCADO SALSA

Steps:

• In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving.

AVOCADO, PINEAPPLE, AND TOMATO SALAD

Steps:

• Make lime dressing: In a jar with a tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate at least 1 hour. To make salad: Peel avocados; remove pits; cut into cubes. In medium bowl, combine avocado cubes and pineapple chunks. Pour dressing over all. Refrigerate 1 hour. To serve: Arrange avocado and pineapple on 6-8 individual serving plates. Circle each serving with tomato wedges. Cook time is refrigerating time.

PINEAPPLE + AVOCADO SALAD

Steps:

• Carefully slice the ends off of your pineapple, then peel and halve lengthwise into quarters. Carefully remove the core from each quarter, as shown in the video, then chop each quarter crosswise into bite sized pieces.
• Dice your bell pepper, slice the onion and chop the avocados.
• Place all prepared ingredients to a large serving bowl.
• Squeeze fresh lime or lemon juice on top, then sprinkle with sea salt and chili flakes.
• Gently toss to combine.
• Drizzle with extra-virgin olive oil.
• Keep refrigerated until ready to serve.
• Enjoy!