www.caribbean-cooking-recipes.com
Caribbean Recipes - Authentic Caribbean Cooking Recipes
Caribbean Recipes


Grilled pineapple and avocado salad
Ingredient:

  • 2 small pineapples, peeled, cored, and sliced
  • 1 tablespoon sugar
  • 1/4 teaspoon ground red pepper
  • Cooking spray
  • 8 cups torn Boston lettuce
  • 1 3/4 cups chopped seeded cucumber
  • 1 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons salt
  • 1 teaspoon extravirgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1 diced peeled avocado

How to Make Grilled Pineapple and Avocado Salad :

Pat pineapple dry with paper towels. Combine sugar and red pepper in a small bowl; sprinkle pineapple evenly with sugar mixture. Place pineapple on grill rack coated with cooking spray; grill 4 minutes on each side or until golden. Cool completely; chop.

Place pineapple in a large bowl. Add lettuce and remaining ingredients; toss well. Serve immediately ~ Serves 4

Recipe by David Bonom, Cooking Light, SEPTEMBER 2006

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

Or share the recipe with your friends:

FASQu Facebook Twitter Google Buzz Google Bookmarks Digg Reddit delicious Technorati Slashdot Yahoo My Web



Tagged with: , , ,

exotic avocado salad

Lovely fresh summer salad. Savour sharp, sweet flavors in this exotic avocado salad

Ingredients:

  • 3 tbsp pumpkin seeds
  • 2 ripe papayas
  • 3 ripe avocados
  • 85g bag trimmed and washed watercress
  • 20g pack fresh mint
  • Juice of 1 lime
  • 3 tbsp olive oil

Cooking Instructions:

Dry-fry the pumpkin seeds in a frying pan for a few minutes, tossing and turning them until they look toasted. Tip them out of the pan and let them go cold. Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices. Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.

Put the papayas, avocados, pumpkin seeds and watercress into a large bowl. Chop about 1 tbsp of the mint leaves and set aside. Pick the remaining leaves from the stalks and tear them into the bowl.

Mix the lime juice and olive oil with the rest of the chopped mint to make a dressing, and season with salt and pepper to taste. Pour over the salad and gently mix all the ingredients together with your hands. Taste and add more salt and pepper if you think it needs it, then transfer to a serving platter ~ Serves 6

Nutrition per serving:
260 calories, protein 4g, carbohydrate 11g, fat 22 g, saturated fat 3g, fibre 5g, salt 0.05 g

Recipe from Good Food magazine, July 2003.

Related Posts Plugin for WordPress, Blogger...

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

Or share the recipe with your friends:

FASQu Facebook Twitter Google Buzz Google Bookmarks Digg Reddit delicious Technorati Slashdot Yahoo My Web



Tagged with: , , , , ,




Caribbean Recipes | Log in
Caribbean - Cooking - Recipes . Com are regulated under Russian Copyright Law: © 2005 - 2022 All Rights Reserved.
Technical assistance and design support by Crossroads Media and Dominica Weekly.

Business Key Top Sites