Fresh pineapple & avocado salad with onion
This vibrant salad features fresh pineapple and creamy avocado, complemented by mellow onion and zesty lime juice. It's a refreshing dish perfect for warm days or gatherings.
Cook time 0 min
Prep time 20 min
Ingredients:
1/4 cup onion1 cup water
2 avocados
1 pineapple
3 tbsp olive oil
1 tbsp lime juice
1/2 tsp salt
1 dash black pepper
This fresh pineapple & avocado salad is a delightful combination of tropical sweetness and creamy goodness. Paired with the subtle sharpness of onion and the zing of lime juice, it’s a refreshing dish perfect for any occasion. The blend of simple, fresh ingredients ensures a burst of flavor in every bite.
Instructions:
- Slice the onion into rings.
- Place the sliced onion in a small bowl and cover with 1 cup of water. Let it soak for about 10 minutes to mellow out the sharpness. After soaking, drain and set aside.
- Cut off the top and bottom of the pineapple. Stand it upright and carefully slice off the skin, removing any remaining eyes.
- Cut the pineapple into quarters lengthwise, remove the core from each quarter, and then chop the pineapple into bite-sized pieces. If you want grill the pineapple until golden grill marks appear and the fruit softens.
- Slice the avocados in half lengthwise and remove the pits.
- Scoop out the flesh into a large mixing bowl using a spoon, and cut it into bite-sized pieces.
- In the large mixing bowl with the avocado, add the chopped pineapple and drained onion.
- Drizzle the olive oil and lime juice over the mixed ingredients.
- Season with salt and a dash of black pepper.
- Gently toss everything together until well combined, being careful not to mash the avocados.
- Transfer the salad to a serving dish and enjoy immediately.
Enjoy your fresh pineapple & avocado salad as a vibrant side dish or a light, nutritious main course. The unique combination of flavors and textures makes this salad both satisfying and refreshing, perfect for a summer day or any time you crave something fresh and delicious.
Fresh pineapple & avocado salad with onion FAQ:
This salad is best served fresh, but if stored properly in an airtight container, it can last in the refrigerator for up to 1 day. The avocados may brown and the salad may lose some crispness over time.
Yes, you can substitute pineapple with other tropical fruits like mango or papaya for a similar flavor profile. Keep in mind that the sweetness and texture may vary.
A red onion is typically recommended for its milder flavor and vibrant color, but you can also use a sweet onion or green onions for a different taste.
Ripe avocados should yield slightly to gentle pressure when squeezed. If they are hard, they need more time to ripen. If they are overly soft or have dark spots, they may be overripe.
While you can prepare the individual components ahead (like chopping onion and pineapple), it's best to toss them with the dressing just before serving to prevent browning and sogginess.
Cooking Tips:
- Dice the onion and soak it in 1 cup of water for 10 minutes to reduce its sharpness and make it milder.
- Choose ripe avocados by gently pressing them to check for slight softness, which indicates readiness for consumption.
- To cut a pineapple, slice off the top and bottom, then stand it upright and carefully cut away the peel, following the curve of the fruit.
- Toss the ingredients gently to retain the chunks of avocado and pineapple without mashing them.
- Let the salad sit for a few minutes after tossing to allow the flavors to meld together before serving.
Nutrition Facts
8 ServingsCalories 140kcal
Protein 1.65g
Carbohydrates 20g
Fiber 5g
Sugar 12g
Fat 13g
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