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Sun-drenched Pineapple Salsa

This zingy side dish is a new twist on the normal Mango and Avocado Salsa. The sweet, fresh pineapple really compliments the soft, mild avocado and the spicy chilli...plus, it's bursting with enzymes! Perfect to go with a barbequed beefburger and salad on those hot summer afternoons!

My recipe is:

  • Lighter option
  • Plenty of fruit or veg
  • Plenty of fruit or veg

Why should your recipe win?
Because it is a quick, healthy, and refreshing recipe which goes with meat, fish, or salads equally well, and is packed with enzymes from all the raw ingredients to help digestion!

  • Total time: 20 minutes prep + no cooking involved! cooking

Serves: 5

Ingredients

  • 1/2 medium pineapple, 1 medium avocado, 1 spring onion, a handful fresh coriander, 30g mature cheddar, 1/2 red chilli, 1/2 stick of young celery ( from nearer the centre of the heart ), salt, black pepper, lemon juice, and Tabasco sauce (optional) to taste

Method

  1. Half the trick with this recipe is to make sure that the pineapple and avocado really are ripe, otherwise the flavour just won't be the same! Dice the pineapple and avocado into 1cm cubes and place in a bowl. Chop the other ingredients fine add them to the bowl, and toss together. Season to taste. Try not to eat it all at once, but don't keep for too long either, as the avocado will oxidize and look unappetizing!

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