Pineapple salad with avocado and red onion

4 servings

15 minutes

This refreshing salad of pineapple with avocado and red onion is a manifestation of Mexican cuisine, combining bright, contrasting flavors. Historically, Mexico loves to use fruits in snacks, mixing sweetness and spiciness. Pineapple adds juiciness and a pleasant sweet-sour note to the salad, while avocado contributes creaminess and a smooth texture. Red onion provides a slight sharpness, and cilantro finishes the ensemble with a fresh aroma. The dressing of white wine vinegar and olive oil highlights the balance of ingredients, making it an excellent complement to meat dishes or a light meal on its own. This salad will be a decoration for any table, perfect for a warm summer evening or a friendly gathering.

Energy value per serving

• Calories: 272.3
• Proteins: 2.1g
• Fats: 14.6g
• Carbohydrates: 30.4g

Ingredients

• Pineapple: 1 pc
• Avocado: 1 pc
• Coriander: 20 g
• Red onion: 1 head
• Olive oil: 2 tbsp
• Salt: 0.8 tsp
• White wine vinegar: 1 tbsp
• Ground black pepper: 0.5 tsp

Cooking steps

1. Cut the peeled pineapple and avocado (200-250 g) into cubes, and the onion into very thin half-rings. Chop the cilantro finely.

   Required ingredients:

   • Pineapple: 1 piece
   • Avocado: 1 piece
   • Red onion: 1 head
   • Coriander: 20 g

2. Combine all ingredients in a large container, season with salt and pepper, add vinegar and oil, and mix.

   Required ingredients:

   • Salt: 0.8 teaspoon
   • Ground black pepper: 0.5 teaspoon
   • White wine vinegar: 1 tablespoon
   • Olive oil: 2 tablespoons