Ingredients with Measurements:
- 2 ripe avocados, peeled and diced
- 1 cup diced fresh pineapple
- 1 cup diced mango
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special Equipment Needed:
None
Step-by-Step Instructions:
1. In a large bowl, combine the diced avocados, pineapple, mango, and red onion.
2. In a small bowl, whisk together the lime juice, honey, salt, and black pepper.
3. Pour the dressing over the avocado mixture and toss gently to combine.
4. Sprinkle the chopped cilantro over the top of the salad.
5. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 14g
Carbohydrates: 30g
Protein: 3g
Fiber: 7g
Sugar: 20g
Sodium: 160mg
Substitutions for ingredients:
- Instead of fresh pineapple, you can use canned pineapple chunks.
- Instead of fresh mango, you can use frozen mango chunks.
- Instead of red onion, you can use white onion or shallots.
- Instead of cilantro, you can use parsley or basil.
Variations:
- Add diced tomatoes for a more savory flavor.
- Add diced jalapeno for a spicy kick.
- Add cooked shrimp or chicken for a protein boost.
- Add quinoa or brown rice for a heartier salad.
Tips and Tricks:
- Make sure the avocados are ripe but not too soft.
- Use a sharp knife to dice the pineapple and mango.
- Adjust the amount of honey and lime juice to your taste.
- Serve the salad immediately to prevent the avocado from turning brown.
Storage Instructions:
This salad is best served fresh and should not be stored for more than a few hours.
Reheating Instructions:
N/A
Presentation Ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra cilantro leaves.
Garnishes:
Extra cilantro leaves
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested Side Dishes:
Serve this salad with a side of brown rice or quinoa.
Troubleshooting Advice:
If the avocado turns brown, it is still safe to eat but may not look as appetizing.
Food Safety Advice:
Make sure to wash all fruits and vegetables before using them in the salad.
Food History:
The avocado is native to Mexico and Central America and has been cultivated for thousands of years.
Flavor Profiles:
This salad has a sweet and tangy flavor with a creamy texture from the avocado.
Serving Suggestions:
Serve this salad as a light lunch or as a side dish for a summer barbecue.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Refreshing, Tangy, Sweet, Creamy, Savory