Griddled avocado and pineapple salsa recipe
Use tinned pineapple to make this tangy salsa - perfect on top of burgers. Try whipping this up for your next barbecue.
See method- Serves 6
- 15 mins to prepare and 30 mins to cool
- 116 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 250g pineapple chunks
- 1 tsp vegetable oil
- 2 avocados
- ½ finely diced red onion
- 1 small, finely diced red chilli
- 10g finely chopped fresh coriander
- zest and juice of 1 lime
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Shop ingredientsEach serving contains
- Energy
- 480kJ 116.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.6gProtein 1.3gFibre 2.2g
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Method
- 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.
- See more BBQ side dishes
