Sunday, 26 April 2015

Pineapple in Haiti

The New Internationalist Food Book, Troth Wells, 1995

Avocado Pear and Pineapple Salad, a Haitian Recipe

Serves 2-4

Ingredients: 1 large ripe avocado; 4 slices fresh pineapple, or a medium can, drained; 2 tblspn olive oil; ½ - 1 tblspn lemon juice; a few lettuce leaves; a little chopped parsley; salt and pepper

NOTE: Add tuna, nuts or cottage cheese to make a more substantial meal

1. Start by slicing round the avocado to open it and taking out the stone. Then peel off the skin and cut the flesh into small pieces

2. Remove the skin from the fresh pineapple and cut the fruit into chunks. If using tuna, cottage cheese or nuts, place these in a bowl with the avocado

3. In a separate container whisk the olive oil, lemon juice, salt and pepper with a fork to make the dressing

4. Pour this over the salad and stir gently. Place the lettuce leaves on a flat dish and cover them with avocado and pineapple mixture, garnishing with parsley. Serve with hot bread, potatoes or cracked wheat

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