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MEET THE GROWERS
Mike Sanders and Chris Ambuul
Ranch Santo Thomas
Valley Center, California
Mike entered the avocado business in the 70s. He says growing avocados has kept him young, and he has fond memories of raising his children on the farm. A few years ago, Mike persuaded his son–in–law, Chris, to leave the corporate world and join...
PONCE DE LEON AVOCADO SALAD
Categories
- Salads & Dressings
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission from a consumer submission
Avocado and Pineapple salad, Carribean style.
Ingredients
-
0.000
Romaine lettuce leaves
-
1.000
1
large ripe pineapple
-
4.000
4
small avocados
-
0.250
¼
cup
olive oil
-
0.250
¼
cup
freshly squeezed lime juice
-
0.250
¼
cup
diced red onion
-
2.000
2
Tbsp.
shredded coconut
Instructions
- Line a salad bowl with romaine lettuce.
- Slice the pinapple lengthwise into quarters.
- Peel it and remove the fibrous core.
- Cut the pineapple meat into one inch cubes and place it in the salad bowl.
- Peel the avocados and cut into one inch pieces.
- Put in salad bowl with pineapple.
- Whisk together the lime juice and oil, and pour it on the fruit.
- Add the onion, and toss gently until well mixed.
- Sprinkle shredded coconut over salad.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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