If you can get it, I recommend fresh pineapple, as the one in syrup is a little too sweet for this dish. The avocado must be ripe, that is, slightly yielding to the pressure of the fingers, but not too much. So not in the very ripe version, in which it lends itself well to being mashed with a fork to create sauces (eg for guacamole), otherwise it will tend to pulp too much when mixing the salad.
The dish is very quick to prepare and will be perfect to accompany your meals, which with the hot season, I begin to become like all the lighter years.
Avocado and pineapple salad
Ingredients (2 people):
- 1 ripe avocado (not overripe)
- 3 fresh pineapple slices (without the center)
- 1 Tbsp lime juice (or lemon)
- Salt
- Pepper
- Fresh parsley
Directions:
- Start with the avocado, removing the peel, then cutting it into strips about 0.5cm thick and finally making cubes.
- Then switch to the pineapple, taking 3 slices, removing the hardest central part and then cutting small wedges.
- Then put everything in a bowl and add a tablespoon of lime juice (alternatively lemon is fine too).
- At this point, add salt and pepper to taste. Then add a few more chopped parsley leaves and turn the salad well, so that it tastes evenly.
- Serve without letting too much time pass from preparation. You can garnish with a few more fresh parsley leaves to make the dish prettier. The salad is also suitable for creating single portions in small bowls. For example in the case of aperitifs or occasions when finger foods are the most popular.
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