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Griddled avocado and pineapple salsa recipe

0 ratings

Use tinned pineapple to make this tangy salsa - perfect on top of burgers. Try whipping this up for your next barbecue. See method

Ingredients

If you don't have red onions, try using white, brown or spring onions

of the reference intake
Carbohydrate 5.6g Protein 1.3g Fibre 2.2g

Brush 250g pineapple chunks with 1 tsp vegetable oil; cook on a barbecue or under a grill on high for a few mins, turning occasionally, until slightly charred. Cut the pineapple and 2 avocados into small cubes and put in a bowl with ½ finely diced red onion, 1 small, finely diced red chilli, 10g finely chopped fresh coriander, and the zest and juice of 1 lime. Season and stir gently to mix. Cover and chill for at least 30 mins before serving. Will keep for up to 1 day, covered, in the fridge.

Tip: Swap the pineapple for grilled mango or melon.