Pineapple + Avocado Salad by @cleanfoodcrush

20 min

6 servings

🍍

500 g

Pineapple

🫑

180 g

Red bell pepper

🧅

100 g

Red onion

🥑

300 g

Avocado

🍋

15 ml

Lime juice

🧂

1.5 g

Sea salt

🌶️

0.5 g

Chili flakes

🫒

30 ml

Extra-virgin olive oil

  1. Slice
    • fresh pineapple

    Slice the ends from the fresh pineapple.

  2. Peel
    • fresh pineapple

    Peel the fresh pineapple and cut it lengthwise into quarters.

  3. Step
    • fresh pineapple

    Remove the core from each pineapple quarter.

  4. Chop
    • fresh pineapple

    Chop the fresh pineapple into bite-sized pieces.

  5. Dice
    • red bell pepper

    Dice the red bell pepper into small pieces.

  6. Slice
    • red onion

    Thinly slice the red onion.

  7. Chop
    • avocado

    Chop the avocado into bite-sized pieces.

  8. Place
    • fresh pineapple
    • red bell pepper
    • red onion

    Place the pineapple, bell pepper, red onion, and avocado in the large serving bowl.

  9. Squeeze
    • fresh lime juice

    Squeeze 1 tablespoon of fresh lime juice over the salad.

  10. Sprinkle
    • sea salt

    Sprinkle the sea salt and chili flakes over the salad.

  11. Toss
    • fresh pineapple
    • red bell pepper
    • red onion

    Gently toss the salad until evenly combined.

  12. Drizzle
    • extra-virgin olive oil

    Drizzle the extra-virgin olive oil over the salad.

  13. Refrigerate
    • fresh pineapple
    • red bell pepper
    • red onion

    Refrigerate the salad until ready to serve.

Pineapple + Avocado Salad by @cleanfoodcrush

20 min

6 servings

🍍

500 g

Pineapple

🫑

180 g

Red bell pepper

🧅

100 g

Red onion

🥑

300 g

Avocado

🍋

15 ml

Lime juice

🧂

1.5 g

Sea salt

🌶️

0.5 g

Chili flakes

🫒

30 ml

Extra-virgin olive oil

Preparation Steps

  1. Step 1/13

    Slice the ends from the fresh pineapple.

    🍍fresh pineapple
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Peel the fresh pineapple and cut it lengthwise into quarters.

    🍍fresh pineapple
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Remove the core from each pineapple quarter.

    🍍fresh pineapple
    🔪chef's knife
    🪵cutting board

  4. Step 4/13

    Chop the fresh pineapple into bite-sized pieces.

    🍍fresh pineapple
    🔪chef's knife
    🪵cutting board

  5. Step 5/13

    Dice the red bell pepper into small pieces.

    🫑red bell pepper
    🔪chef's knife
    🪵cutting board

  6. Step 6/13

    Thinly slice the red onion.

    🧅red onion
    🔪chef's knife
    🪵cutting board

  7. Step 7/13

    Chop the avocado into bite-sized pieces.

    🥑avocado
    🔪chef's knife
    🪵cutting board

  8. Step 8/13

    Place the pineapple, bell pepper, red onion, and avocado in the large serving bowl.

    🍍fresh pineapple
    🫑red bell pepper
    🧅red onion
    🥑avocado
    🥣large serving bowl

  9. Step 9/13

    Squeeze 1 tablespoon of fresh lime juice over the salad.

    🧃fresh lime juice
    🍋citrus juicer
    🥄measuring spoons
    🥣large serving bowl

  10. Step 10/13

    Sprinkle the sea salt and chili flakes over the salad.

    🧂sea salt
    🌶️chili flakes
    🥄measuring spoons
    🥣large serving bowl

  11. Step 11/13

    Gently toss the salad until evenly combined.

    🍍fresh pineapple
    🫑red bell pepper
    🧅red onion
    🥑avocado
    🧃fresh lime juice
    🧂sea salt
    🌶️chili flakes
    🥣large serving bowl
    🥄salad servers

  12. Step 12/13

    Drizzle the extra-virgin olive oil over the salad.

    🫒extra-virgin olive oil
    🥄measuring spoons
    🥣large serving bowl

  13. Step 13/13

    Refrigerate the salad until ready to serve.

    🍍fresh pineapple
    🫑red bell pepper
    🧅red onion
    🥑avocado
    🥣large serving bowl

Composition

Ingredients

Types

Vegetables, Fruit, Seasonings, Oils

Ingredients

Pineapple, Red bell pepper, Red onion, Avocado, Lime juice, Sea salt, Chili flakes, Extra-virgin olive oil

Notes

Pineapple (small), Red bell pepper (large), Red onion (small), Avocado (firm ripe), Lime juice (fresh, or lemon juice), Sea salt (or to taste), Chili flakes (or to taste)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Soy-free, Pescatarian, Mediterranean diet, Plant-based

Calories

270 kcal

Macro nutrients

Protein: 3g, Total carbohydrates: 27g, Dietary fiber: 8g, Total fat: 18g, Saturated fat: 2.5g, Sugar: 15g

Nutritional Information

Minerals

Potassium: 590mg, Magnesium: 35mg, Iron: 1.1mg

Vitamins

Vitamin C: 65mg, Vitamin K: 18mcg, Folate: 85mcg, Vitamin E: 2.3mg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, large serving bowl, measuring spoons, citrus juicer, salad servers

Appliances

Refrigerator

Type

Type

Type Of Dish

Salad, Side Dish, Starter

Occasions

Lunch, Dinner, Weekend, Summer, Picnic, Potluck

Origin

Source

Platform

instagram

Original Creator

@cleanfoodcrush

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Juicy, Creamy, Crisp, Tender

Flavors

Sweet, Tangy, Savory, Mildly spicy, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave in direct sunlight), fridge : 2 days (Store in an airtight container,Keep at or below 4°C / 40°F,Add avocado close to serving when possible), freezer : 0 min (Not recommended because avocado and fresh vegetables lose their texture)