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.

Need Some Inspiration? Try Avocado!

  

Avocado & Crayfish Appetizer

Food on Friday: March was another nice collection. Thank you to everyone who participated.

The pic at the top was brought over by Tina of Squirrel Head Manor – a super Avocado & Crayfish Appetizer

 

MJ's Kitchen brought us an Avocado Onion Salad with Pepitas, Cotija Cheese and a Garlic Lime Vinaigrette

 

Dorothy from Shockingly Delicious contributed her Avocado, Cherry Tomato, Pine Nut, Lime Vinaigrette  - wow!

 

For other avocado dishes head over to this Pinboard.

Food on Friday: March 2021

 
 

It's the second Friday of the month so here is Food on Friday. 

 

As you can see, there are 2 new themes – Soup and Avocado.  I hope you'll find some great stuff in your archives to share.

 

Feel free to add a number of things under each category and come back later in the month to add more if you would like to.   

 

To add your dishes, just put the name of the dish together with your blog name/name into the first Mr Linky box you will find below.  Then paste the url for your post about it into the second box. Mr Linky now makes you tick a compliance box which I always forget first time!

 

I'll be pinning your creations to the relevant Pinboards – Soup and Avocado.

 

Have fun! And stay safe!

Beetroot Avocado & Bok Choy Salad

 

I gave this Beetroot, avocado and bok choy salad a go.  I think I could have assembled it more stylishly but the taste was ok.  I did have to pre-cook both the bok choy and the beetroot.

 

Next time I would probably use canned baby beets because the roasting took forever – and didn't taste any better to me.

 

To prepare the bok choy I just took the leaf part – keeping the stems to use in a stir fry.  I then wilted them in boiling water for less than a minute and then refreshed them in a bowl of cold water.  After draining them I spread them out on kitchen paper to dry.  (I think baby spinach would work well as well)

 

I roasted the beetroot wrapped in tinfoil with a little olive oil.

 

Once the beetroot was cooked and cool enough to handle I cubed it up – getting my hands stained in the process.  Note to self – wear disposable gloves next time.

 

I plated it up by putting a layer of bok choy then cubes of beetroot and avocado (also cubed and with some lemon juice)

 

A splash of extra virgin olive oil and some salt and pepper and it was good to go.

Avocado Toast with Lightly Hard-boiled egg

 

I'm not going to dignify this one as having a recipe!  For a light lunch I just lightly hard boiled an egg.

 

Cooked some toast, slathered it with mayonnaise.  Then added slices of avocado on top (dipped in some acidulated water).  Salt (pink) and pepper (black).

 

Then some slices of the egg on top. And a piece of parsley to garnish.

A Prawn Cocktail with a Difference

Here's a simple little lunch or appetiser.  Just halve a ripe avocado and sprinkle with lemon juice and season with salt and pepper

Make a cocktail sauce by mixing tomato sauce (ketchup) with mayo, a drop of hot sauce, pepper and a little lemon juice.

Put thawed cooked prawn cutlets into the avocado and then spoon on the sauce.

Garnish with a little dill and then enjoy!

Avocado Toast with Smoked Salmon

This was a simple tasty lunch.

Ingredients:

Toast

Avocado

Lemon juice

Sour cream

Salt & pepper

Cayenne pepper

Smoked salmon slices

Chopped parsley

For the dressing:

Chilli flakes

Lemon juice1 tsp wine vinegar

Basil

Extra virgin olive oil

Method:

Mash the avocado with lemon juice, sour cream and salt & pepper.

Toast your bread

Top with the mashed avocado.  Add a sprinkle of cayenne pepper, a slice of smoked salmon and lastly some chopped parsley.

Make the dressing – pour a little over just before eating.

Feel Like A Prawn Cocktail?

Here's a simple little lunch or appetiser.  Just halve a ripe avocado and sprinkle with lemon juice and season with salt and pepper

Make a cocktail sauce by mixing tomato sauce (ketchup) with mayo, a drop of hot sauce, pepper and a little lemon juice.

Put thawed cooked prawn cutlets into the avocado and then spoon on the sauce.

Garnish with a little dill and then enjoy!