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.
1
Cut the peeled pineapple and avocado (200-250 g) into cubes, and the onion into very thin half-rings. Chop the cilantro finely.
- Pineapple: 1 piece
- Avocado: 1 piece
- Red onion: 1 head
- Cilantro: 20 g
2
Combine all ingredients in a large container, season with salt and pepper, add vinegar and oil, and mix.
- Salt: 0.8 teaspoon
- Ground black pepper: 0.5 teaspoon
- White wine vinegar: 1 tablespoon
- Olive oil: 2 tablespoons
