Pineapple, Avocado, Orange and Mint Salad with Ginger Dressing

Preparation info
  • Serves


    as a Side Dish
    • Difficulty


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.


  • 1 small juicy pineapple
  • 2 avocados
  • 2 oranges
  • 30


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