Pineapple Avocado Salad Food

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, WATERCRESS AND GRILLED PINEAPPLE SALAD

Steps:

• In a bowl, combine the olive oil and lime juice and season with salt and pepper. Add the avocados and red onions to the bowl and gently coat with the lime dressing. Set aside.
• Prepare a grill (or griddle) for medium-high heat. Grill the pineapple slices until grill marks appear, about 2 minutes each side.
• To assemble the salad, start with the watercress, then alternate the avocado and red onion mixture with the grilled pineapple. Drizzle the remaining dressing over the salad. Sprinkle the cilantro leaves on top.

3-INGREDIENT GRILLED STEAK, PINEAPPLE, AND AVOCADO SALAD

Steps:

• Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature at least 1 hour.
• Meanwhile, purée 1 pineapple round, 1/2 tsp. salt, and 2 Tbsp. water in a blender until smooth. Add 3 Tbsp. oil and blend until smooth; set aside.
• Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Grill steaks and remaining pineapple rounds, turning occasionally, until pineapple is lightly charred and an instant-read thermometer inserted into the center of steak registers 120°F, 8-10 minutes for medium-rare (pineapple may take longer to cook than steak). Transfer steak to a cutting board. Let sit at least 15 minutes, then thinly slice. Transfer pineapple to a platter and tent with foil to keep warm.
• Cut avocados in half crosswise around pit, then carefully peel off skin with your hands. Slice each half crosswise into 1/2" rings.
• Arrange sliced steak and avocado on platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.

PINEAPPLE-AVOCADO SALAD

Steps:

• Cut pineapple in half lengthwise, leaving leaves on. Cut out fruit, being careful not to cut all the way through each pineapple shell. Reserve shells for later use. Cut out and discard pineapple cores. Cut fruit into small pieces; place in large bowl. Add avocado; mix lightly. Set aside.
• Mix cream cheese, mayo and pepper until well blended. Add to pineapple mixture; mix lightly.
• Pat insides of both pineapple shells dry with paper towels. Fill evenly with the pineapple mixture just before serving.

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 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.

PINEAPPLE AVOCADO SALSA

Steps:

• Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

AVOCADO AND PINEAPPLE SALAD - ENSALADA DE AGUACATE Y PINA

Steps:

• Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste. Lightly toss the lettuce, pineapple, and red onion together. Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.
• Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.

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.

CUBAN AVOCADO, WATERCRESS, AND PINEAPPLE SALAD (ENSALADA DE AGUACATE, BERRO, Y PIñA)

Steps:

• Preparing the Watercress
• Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
• Broiling the Pineapple
• Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
• Preparing the Dressing
• Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
• Peeling the Avocado
• Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
• Assembling the Salad
• Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
• Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.

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.

MEXICAN CABBAGE,PINEAPPLE,AVOCADO SALAD

Steps:

• Shred the cabbage finely.
• Chop the pineapple and avocado.
• Mix all ingredients,toss gently,and serve.