Pineapple, Avocado, Orange and Mint Salad with Ginger Dressing

Name: Pineapple, Avocado, Orange and Mint Salad with Ginger Dressing
Yield: Serves 6 as a Side Dish
Cuisine: Americas
Ingredients: 1 tbsp syrup from jar of preserved stem ginger; 2 tbsp olive oil; ½ knob of preserved stem ginger, finely chopped; 2 oranges; 2 avocados; salt and pepper; 1 small juicy pineapple; 30 g (1 oz) mint leaves, torn; juice of 1 lime

Preparation info

Serves
6
as a Side Dish

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

Here’s a dish for summertime, full of sunshine fun. It’s one to take into the garden with your loved ones and enjoy for its colours and the great burst of freshness from the mint. It is also lovely if you leave out the orange and add prawns or cooked white crab meat. Don’t be tempted to add salad leaves though; it is better like this.

Ingredients

1 small juicy pineapple
2 avocados
2 oranges
30

Americas
Gluten-free
Vegan

Method

To make the dressing, simply whisk everything together.
Cut the skin from the pineapple and halve the fruit. Cut into slices about 1 cm (½ in) thick and remove and discard