Have I mentioned that I am not a fan of salads with raw vegetables in it? I must have. If you’re new here, now you know.
But combining fruits, spices and herbs to create a savory salad to accompany a grilled meat dish — aaahh, that, I like very much. Like this one. Diced fresh pineapple and avocado are tossed with thinly sliced bird’s eye chilis and scallions, seasoned with salt, pepper, lime juice and honey, and topped with fresh cilantro. Not a fan of cilantro? Try fresh mint.
The fruits are naturally sweet, and the lime juice and salt heighten the sweetness. The heat from the pepper and chilies makes the flavors pop. The honey rounds up everything nicely.
Sever this salad as a starter or a side dish, or double the size of the serving to turn it into a vegetarian main course. »