| |
|
What You Need:
(To Serve: 6)
|
|
|
|
¼ cup olive or salad oil
Juice of 1 large lime
2 tablespoons fresh lemon juice
2 teaspoons sugar
Salt, pepper to taste
3 medium-sized ripe avocados
2 cups fresh or canned pineapple chunks, drained
1 cup diced bananas
6 crisp lettuce leaves, washed and dried
Grated coconut
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine oil, lime and lemon juice, sugar, salt, and pepper in a jar; refrigerate.
|
2. When ready to serve, cut each avocado in half lengthwise and remove pits.
|
3. Carefully scoop out flesh from each avocado half, leaving a ¼-inch rim, and cut flesh into small cubes.
|
4. Combine with pineapple chunks and diced bananas in a bowl. Add oil mixture and toss.
|
5. Heap into avocado shells and place each filled avocado half on a lettuce leaf on individual plates.
|
6. Garnish tops with grated coconut.
|
|
|
|
|
