Avocado & Pineapple Salad

 

 

The combination of avocado and pineapple worked so much better than I expected.  You could use canned pineapple.

 

Ingredients:

 

Ripe pineapple

Avocado

Lemon Juice

Mayo

Cream

Ground Ginger

Cayenne Pepper

Paprika

 

Method:

 

Cut off the top of the pineapple.  Hollow it out with a sharp knife and try to cut into chunks.  My pineapple was a bit small to be able to do this easily.

 

Drain your pieces of pineapple – don't waste the juice – drink it!

 

Cube your avocado and squeeze lemon juice on it so it doesn't discolour.  I have now taken to digging the pip out with a spoon rather than stabbing it with a knife – I read that people doing that injured themselves all the time.

 

Add your avocado to the pineapple and stir in enough mayonnaise loosened with a little cream to have a nice consistency.  Stir through the spices.  I used only 2 teaspoons of ginger, a pinch of cayenne and ½ teaspoon of paprika.  It's not meant to end up spicy just smoothly melded together.

 

I then put the mixture back into the pineapple – which looked fine for pictures but was really unnecessary – and I couldn't fit it all in anyway.