Tropical pineapple, mango and avocado salad

Thanks for the loan of this quirky 80's cookbook Barbara!

“The Complete Avocado Cookbook” Christine Heaslip, Australia 1988

2 avocados, cut into slices lengthways; 2 mangoes, cut same as avocados

Pineapple dressing: 100g fresh pineapple, chopped; 20ml salad vinegar; 1 tsp honey; oil

Garnish: pineapple slices; curly endive or mignonette lettuce; julienne strips of carrot, celery, capsicum, zucchini & cucumber; cherry tomatoes

To make dressing: blend all ingredients until smooth, adding only enough oil to make a reasonably thick dressing. Taste for seasonings.

To serve: place avocado and mango slices in a fan shape in a plate. Pour over prepared dressing. Garnish plate with pineapple slices, curly endive or mignonette lettuce leaves and decorate with tropical flowers, julienne vegetables and cherry tomatoes.

Alternatively, chop mangoes and avocados into chunks, toss with dressing and serve in a hollowed out fresh pineapple half, as a centrepiece.