Avocado and pineapple salad
Last week, I asked Speedy to buy avocado so I could make guacamole for Sam to satisfy a week-long craving. He came home with half a dozen avocados, very pleased that he got them cheap. They were perfectly ripe, I just knew that the guacamole would turn out beautifully and that should make vegetarian Sam’s waiting worth it.
But six avocados to make guacamole? That’s a lot! The guacamole might turn bad before we could finish it.
I was mulling over how to deal with all six avocados when I realized that Speedy probably planned on preparing some for his personal snack. He likes mixing mashed avocado with milk, chilling the mixture and eating it like ice cream. It’s something he learned from his mom.
I went ahead and used three avocados for the guacamole. As I was putting it away in the fridge, I saw a container of sliced fresh pineapple. Oh, right, Speedy bought pineapple too and he had sliced it already (see how to skin a pineapple like a no-waste pro). Considering that it was after 3.00 p.m. and I hadn’t eaten anything yet, the sight of the pineapple made me hungry. I’d have a salad, I thought, with pineapple and avocado and a couple of stalks of lettuce from the garden.
In my hunger, I could vividly imagine the explosion of flavors in my mouth — creamy avocado, a little heat from the chili, sweetness from the pineapple and tang from the lemon juice. Add to all that the light crunch from the raw onion and tomato, and the fresh crispness of home-grown lettuce… well, the thought was irresistible.
To make this salad, follow the guacamole recipe. Make sure you use ripe avocado (see how to tell if avocados are ripe). Now, a salad as to have texture. You’re making guacamole as a base but you’re not making a dip. It has to be a chunky guacamole. So, instead of mashing the avocado, cut it into small cubes. And use a finger chili, finely sliced, in lieu of bird’s eye chilies. Add as much chopped pineapple and torn lettuce as you like and sprinkle in a little freshly ground pepper. Toss and eat!
But, wait! No oil? Salad dressing always has oil! Well, see, avocado has a high content of monounsaturated fat and that is what makes it so creamy when ripe. So, you don’t really need oil — just perfectly ripe avocado.