Saturday, May 23, 2009

Avocado Pineapple Salad

A light and refreshing salad, high on protein perfect for blistering summer afternoons.With lots of fruit thrown in it is extremely crunchy and filling, while replenishing lost body fluids. What's more this one can be tossed together in 15 minutes- Just right for those summer afternoons when you really don't want to cook.


Avocado- 2 medium sized ones, peeled and chopped
Pineapple- 1 small cut into small pieces
Chicken breasts- 2; Bolied with salt and cut into small nibble sized pieces
Prawns- 100 gm, shelled and boiled
Green olives- Chopped, 1/4 cup
Black olives- Chopped 1/4 cup
Honey- 1 1/2 tbsp
Lime- 2
Lemon- 1
Mint- 3-4 leaves shredded
Salt- To taste


Toss all ingredients together in a salad bowl. Pour the pineapple juice from the cut pineapple over it. Dash with honey and sprinkle salt to taste. Squeeze the lime and lemon juice into the salad. Toss, chill for fifteen minutes.

Your salad's just right.


  • If you want something more filling, you could serve the salad accompanied by rusks dashed with olive oil. Sprinkle with a tiny dash of crushed rosemary- Just adds the little extra bit of fragrance to the whole tasting experience.
  • You could add crab sticks to the salad if you want to make it more 'sea-foody'

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