Avocado and caramelised pineapple salad
|2 Tbsp||Brown sugar|
|3||Avocados, firm but ripe|
|100 g||Blue cheese, creamy ( I used Whangaripo Marin buffalo cheese)|
|2 cups||Salad leaves, washed|
- Prepare all the ingredients. Core the pineapple, then cut the flesh into 3cm cubes and sprinkle with the brown sugar. Put a frying pan on to heat, then add the butter. When the butter is starting to sizzle, add the pineapple pieces and fry over a gentle heat until they are caramelised on all sides.
- Cool. Cut the avocados into 2-3cm cubes. Break the cheese into small pieces and slice the onion paper-thin. Slice the chilli into thin pieces. Make the dressing by shaking all the ingredients together in a jar.
- To serve, line a flat serving plate with the fresh salad leaves. Toss the avocado, pineapple, cheese, chilli and red onion together on top of the leaves. Drizzle over the dressing and serve at once.
When we were introduced to avocados years ago, avocado vinaigrette seemed to turn up on almost every menu. The firm ripe fruit would be sliced in half, the stone removed and the hole in the centre filled with tasty vinaigrette. Sometimes the avocado half would be filled with crab or prawns in a cocktail sauce. We rarely see that these days, so maybe it’s time to bring back this delicious serving idea as a luncheon dish or an easy-to-eat entrée. To make the perfect simple vinaigrette for avocados, mix the juice of a lemon with 4 tablespoons of avocado oil, plenty of salt and freshly ground black pepper and the tiniest pinch of sugar. You could also add a sprinkling of parsley or coriander. Serve simply on individual plates and eat with a teaspoon. Avocados from www.freshmax.co.nz