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Pineapple salad with avocado and red onion

Pineapple salad with avocado and red onion, Prescriptions, Any category, Any kitchen, Salads, Fruit salads, Mexican cuisine

Ingredients portion 4

Pineapple 1 piece

Avocado 1 piece

Cilantro 20 g

Red onion 1 head

Olive oil 2 tablespoons

Salt ¾ teaspoon

White wine vinegar 1 tablespoon

Ground black pepper ½ teaspoon

Cooking instructions 15 minutes

1 Dice the pineapple and avocado (200-250 g) and the onion into very thin half rings. Finely chop the coriander.

2 Combine all the ingredients in a large bowl, season with salt and pepper, add the vinegar and oil and stir.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .