Best 7 Avocado Pineapple Salad Recipes

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Indulge in a refreshing and vibrant culinary experience with our Avocado Pineapple Salad, a delightful fusion of tropical flavors. This tantalizing dish combines the creamy richness of ripe avocados with the sweet and tangy burst of pineapple, creating a symphony of flavors that will tantalize your taste buds. Served on a bed of crisp romaine lettuce and complemented by a zesty dressing of lime, honey, and cilantro, this salad offers a delightful balance of textures and flavors. Accompanying this main recipe are variations to suit your preferences, including a creamy avocado pineapple salad with a smooth and luscious texture, a spicy avocado pineapple salad infused with a touch of heat, and a vegan avocado pineapple salad that caters to plant-based diets. Embark on a culinary journey with our Avocado Pineapple Salad, a tropical paradise for your palate.

Here are our top 7 tried and tested recipes!

CUBAN AVOCADO, WATERCRESS, AND PINEAPPLE SALAD (ENSALADA DE AGUACATE, BERRO, Y PIñA)



Cuban Avocado, Watercress, and Pineapple Salad (Ensalada de Aguacate, Berro, y Piña) image

Provided by Maricel Presilla

Categories     Salad     Side     Christmas     Lunch     Tropical Fruit     Pineapple     Avocado     Watercress     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 11

2 bunches watercress
One 2 1/2-pound pineapple, peeled, cored, and cut into four 1-inch-thick slices
1 tablespoon sugar
3 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar or fresh lime juice
1/8 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Florida (West Indian) avocado or 2 Hass avocados
1 small red onion (5 ounces) thinly slivered lengthwise

Steps:

  • Preparing the Watercress
  • Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
  • Broiling the Pineapple
  • Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
  • Preparing the Dressing
  • Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
  • Peeling the Avocado
  • Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
  • Assembling the Salad
  • Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
  • Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.

AVOCADO, BLACK BEAN AND PINEAPPLE SALAD



Avocado, Black Bean and Pineapple Salad image

This is absolutely over the top delicious!!!!! It is bright and on the edge of spicey! I found this after planting 2 avocado trees. Need lots of good recipes to use my future crops.

Provided by Ambervim

Categories     < 30 Mins

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 17

1/2 cup black beans, cooked
1 avocado, diced
1/4 cup pineapple, diced
1/4 cup red onion, cured (see below)
1 tablespoon cilantro puree (see below)
1 tablespoon pepper sauce (chipotle)
9 1/2 tablespoons lime juice
salt (coarse best)
pepper
2 red onions, thinly sliced
2 cups lime juice
1 habanero pepper, minced
1 cup cilantro
1/2 cup lime juice
1 cup oil (veggie, canola or corn)
2 garlic cloves, roasted
1/4 cup onion, roasted

Steps:

  • Roast onion and garlic at 450 for 25 minutes.
  • Cured Red Onions- Place the two thinly sliced onions in a small container and pour 2 Cups of fresh squeezed lime juice on top of onions. Add the habanero chile. Then add in salt and pepper to taste; mix. Cover tight and let sit in the refrigerator for three days, if you are that patient. Otherwise, just set it to cure first.
  • Cilantro Puree- In a blender puree everything but the oil (Includes washed cilantro, 1/2 cup of freshly squeezed lime juice, roasted garlic cloves, roasted onions, and course salt to taste). While the blades are moving, add the oil slow stream. Pour into a squirt bottle if you want to do so. You will, most likely, have some left over and that is a good thing.
  • Salad - In a stainless steel bowl combine all the black beans, Hass Avocado, pineapple, cured red onions, cilantro puree, chipotle sauce, coarse salt and pepper to aste, and 1 1/2 Tbsp fresh squeezed lime juice.
  • Serving Suggestions- Presentation With a squirt bottle, drizzle a line or two of the Chipotle Pepper Sauce and the Cilantro Puree on to a plate (Be creative. Write your name or the guest of honor's, etc). Place two tablespoons of the salad in the center of the plate. Top the salad with one tortilla chip. Fill the tortilla chip with one large teaspoon of salad and serve. For a delicious and nutritious alternative, use the Avocado, Black Bean and Pineapple salad as a topping on chicken or fish.
  • The sauce is just amazing and could be used with other things.
  • Go ahead and roast more onion than you need. It is always handy to have in the fridge.
  • Serves 2 as a meal or 4 as an appetizer, accompaniment or salad.

AVOCADO PINEAPPLE SALAD



Avocado Pineapple Salad image

Delicious and refreshing, this is a yummy salad that is sure to please everyone! Serve over steak or fish, or use as a salsa with chips. Garnish with chopped cilantro, if desired.

Provided by Jackie

Categories     Salad     Fruit Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 7

1 ½ cups cucumbers - peeled, seeded, and cubed
½ cup chopped red onion
2 tablespoons chopped serrano pepper
2 tablespoons lime juice
¾ teaspoon salt
2 ½ cups pineapple, peeled and cut into 1/2-inch dice
2 avocado - peeled, pitted and diced

Steps:

  • Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add the pineapple and avocado. Gently toss to combine.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 8.7 g, Fat 5 g, Fiber 3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 148.8 mg, Sugar 4 g

CRISPY BAKED TOFU WITH PINEAPPLE, AVOCADO & CORN SALAD #A1



Crispy Baked Tofu With Pineapple, Avocado & Corn Salad #A1 image

A.1. Original Sauce Recipe Contest Entry. Who says A1 can't be used in meatless cuisine? It may be a steak sauce, but it happens to be vegan. It adds wonderful flavor to baked tofu, and pulls double duty as part of the tangy pineapple salad dressing. A1 truly gives this salad a unique and lively flavor.

Provided by sherahc

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 (16 ounce) package extra firm tofu, squeezed and drained of all liquid
1/4 cup A.1. Original Sauce
1 tablespoon cornstarch
2 tablespoons pineapple juice
1 tablespoon A.1. Original Sauce
1/4 cup extra virgin olive oil
1 large avocado, cubed
8 ounces cubed pineapple (fresh, frozen and thawed, or canned)
1 red bell pepper, diced
1/2 cup frozen corn, toasted in a dry pan
1 (5 ounce) package fresh Baby Spinach or 8 cups Baby Spinach
salt and pepper

Steps:

  • Cut the tofu into bite-size cubes and place in a medium bowl.
  • Toss with 1/4 cup A1 Sauce.
  • Marinate in the refrigerator for 30 minutes or more.
  • Toss with the 1 tablespoon cornstarch.
  • Preheat oven to 350.
  • Using a slotted spoon, transfer tofu cubes to a large nonstick baking sheet and bake for 25-45 minutes, stirring occasionally, until browned and crisp. Let cool on baking sheet.
  • Make the salad while the tofu is baking. Stir together the A1 Sauce, pineapple juice, and olive oil in a small bowl.
  • Using a large bowl toss the dressing with the remaining ingredients, seasoning with salt and pepper to taste.
  • Transfer to a serving bowl and top with the A1 baked tofu.

Nutrition Facts : Calories 370.8, Fat 27.5, SaturatedFat 4.2, Sodium 48.9, Carbohydrate 24.7, Fiber 7.8, Sugar 8.8, Protein 12.8

3-INGREDIENT GRILLED STEAK, PINEAPPLE, AND AVOCADO SALAD



3-Ingredient Grilled Steak, Pineapple, and Avocado Salad image

A fresh, bright pineapple dressing ties together this irresistible platter of grilled pineapple rings, strip steak, and creamy avocado.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Steak     Summer     Pineapple     Avocado     Grill     Grill/Barbecue     Quick & Easy     Dinner

Yield 4-6 servings

Number Of Ingredients 6

2 pounds New York strip steak (about 3 [1"-thick] steaks)
1 1/2 teaspoons kosher salt, divided, plus more
1 teaspoon freshly ground black pepper, plus more
1 pineapple, peeled, cut into 1/2" rounds, center core removed, divided
3 tablespoons olive oil, plus more for grill
2 avocados

Steps:

  • Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature at least 1 hour.
  • Meanwhile, purée 1 pineapple round, 1/2 tsp. salt, and 2 Tbsp. water in a blender until smooth. Add 3 Tbsp. oil and blend until smooth; set aside.
  • Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Grill steaks and remaining pineapple rounds, turning occasionally, until pineapple is lightly charred and an instant-read thermometer inserted into the center of steak registers 120°F, 8-10 minutes for medium-rare (pineapple may take longer to cook than steak). Transfer steak to a cutting board. Let sit at least 15 minutes, then thinly slice. Transfer pineapple to a platter and tent with foil to keep warm.
  • Cut avocados in half crosswise around pit, then carefully peel off skin with your hands. Slice each half crosswise into 1/2" rings.
  • Arrange sliced steak and avocado on platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.

AVOCADO, WATERCRESS AND GRILLED PINEAPPLE SALAD



Avocado, Watercress and Grilled Pineapple Salad image

Provided by Amanda Freitag

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup olive oil
2 tablespoons lime juice
Kosher salt and freshly ground black pepper
2 large Florida avocados, peeled, pitted and diced
1 small red onion, thinly sliced
One 2-pound pineapple, peeled, cored and cut into 1-inch slices
1 bunch watercress
1/2 cup fresh cilantro leaves

Steps:

  • In a bowl, combine the olive oil and lime juice and season with salt and pepper. Add the avocados and red onions to the bowl and gently coat with the lime dressing. Set aside.
  • Prepare a grill (or griddle) for medium-high heat. Grill the pineapple slices until grill marks appear, about 2 minutes each side.
  • To assemble the salad, start with the watercress, then alternate the avocado and red onion mixture with the grilled pineapple. Drizzle the remaining dressing over the salad. Sprinkle the cilantro leaves on top.

AVOCADO, PINEAPPLE, AND TOMATO SALAD



Avocado, Pineapple, and Tomato Salad image

My own creation for a summer salad. We eat this with garlic bread and a bowl of chicken noodle soup for dinner in the hot weather.

Provided by CJAY8248

Categories     Low Protein

Time 2h10m

Yield 6-8 salads, 6-8 serving(s)

Number Of Ingredients 9

1/2 cup olive oil
1/3 cup lime juice
1/4 teaspoon liquid hot pepper sauce (we use louisiana red hot)
1 teaspoon sugar
1/2 teaspoon paprika
1 teaspoon onion, minced
2 medium avocados
2 cups pineapple chunks, drained
2 medium tomatoes, cut in thin wedges

Steps:

  • Make lime dressing: In a jar with a tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate at least 1 hour. To make salad: Peel avocados; remove pits; cut into cubes. In medium bowl, combine avocado cubes and pineapple chunks. Pour dressing over all. Refrigerate 1 hour. To serve: Arrange avocado and pineapple on 6-8 individual serving plates. Circle each serving with tomato wedges. Cook time is refrigerating time.

Nutrition Facts : Calories 330.4, Fat 28, SaturatedFat 3.9, Sodium 13.4, Carbohydrate 22.4, Fiber 5.8, Sugar 14.5, Protein 2.1

Tips:

  • Choose ripe avocados: Use avocados that are ripe but not overripe. Ripe avocados will be slightly soft when pressed gently and have a deep, dark green color.
  • Use fresh pineapple: Fresh pineapple is best for this salad. If you're using canned pineapple, be sure to drain and rinse it well before using.
  • Chill the salad before serving: This salad is best served chilled. You can chill it for at least 30 minutes before serving, or up to overnight.
  • Add some crunch: If you like, you can add some crunch to the salad by adding chopped nuts, seeds, or croutons.
  • Make it a main course: This salad can be served as a main course or a side dish. If you're serving it as a main course, you can add some grilled chicken, fish, or tofu.

Conclusion:

This avocado pineapple salad is a refreshing and delicious salad that's perfect for summer. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful salad, give this one a try!

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