AVOCADO AND PINEAPPLE SALSA
This salsa makes a sweet and fruity dip for chips.
Provided by Food Network Kitchen
Time 25m
Yield 8 servings, about 3 cups
Number Of Ingredients 11
Steps:
- Put the pineapple, cilantro, onion, tomatoes, ginger, avocado, jalapeno and garlic in a large bowl. Toss gently to combine without breaking up the avocado too much. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with chips for dipping.
AVOCADO, WATERCRESS AND GRILLED PINEAPPLE SALAD
Provided by Amanda Freitag
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
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.
PINEAPPLE AND AVOCADO SALSA
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 1 1/4 cups
Number Of Ingredients 9
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.
PINEAPPLE AVOCADO SALSA
A sweet, fruity flavor and a mix of textures set this salsa apart. It goes great with salmon or just about any other fish. This is a sweet, fruity salsa, with a wonderful array of textures: juicy, sweet-acidic pineapple; soft, creamy and subtle avocado; and crisp and refreshing jicama, with everything set off by the heat of the chiles. The avocado gives a pale green cast to the mix. It looks beautiful with salmon and goes with just about any other fish, as well as with chicken or even fajitas.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a bowl and gently toss together, taking care not to mash the avocado. Allow to sit for 15 to 30 minutes before serving, then toss again.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 4 grams
3-INGREDIENT GRILLED STEAK, PINEAPPLE, AND AVOCADO SALAD
A fresh, bright pineapple dressing ties together this irresistible platter of grilled pineapple rings, strip steak, and creamy avocado.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Steak Summer Pineapple Avocado Grill Grill/Barbecue Quick & Easy Dinner
Yield 4-6 servings
Number Of Ingredients 6
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.
AVOCADO AND PINEAPPLE SALAD - ENSALADA DE AGUACATE Y PINA
This is a Cuban recipe from Three Guys from Miami Cook Cuban. Make sure to use an extra virgin olive oil and don't forget to salt and pepper the dressing. This salad gets its sweetness from pineapple and a bit of sour flavor from the oil and vinegar
Provided by cookiedog
Categories Pineapple
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 218.9, Fat 13.6, SaturatedFat 1.9, Sodium 10.4, Carbohydrate 25.1, Fiber 3.5, Sugar 20.2, Protein 1.7
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