Bella Vita Deconstructed Pineapple Guacamole
Living on a boat and being around amazing chefs taught us to think differently and to take chances. The next time you want a snack, or a light lunch, try this amazing variation on traditional guacamole
- 1 bottle of wine (not for cooking, for drinking… Brenda and I never cook without wine J)
- 1 ½ pints of cherry tomatoes, halved
- ½ small red onion, sliced very thinly
- ½ jalapeño, seeded and finely chopped
- 1 pint fresh pineapple, cut into bite-sized nuggets
- 3 medium or large ripe avocados, pitted, skin removed and sliced crosswise into ½-inch slices
- a handful of whole cilantro leaves
- 2 Tablespoons freshly squeezed lime juice
- ¾ teaspoon of sea salt
- a few grinds of freshly ground black pepper
- a few drops of hot sauce
- 3 Tablespoons unrefined, cold-pressed extra-virgin olive oil
- Place the tomatoes, pineapple, red onion and jalapeño on a platter. Arrange the avocado slices on top. Scatter the cilantro leaves all over.
- Whisk together the lime juice, salt, hot sauce, and oil together and drizzle all over the salad. It’s best not to toss this salad, otherwise, the avocados will get messy. Taste for seasoning and add additional salt if necessary. A sprinkle of flaky sea salt is nice.
- Serve with tortilla chips on the perimeter of the platter or crushed on top, if desired.
The amounts for the ingredients are merely guidelines. Adjust quantities to suit your taste. Also, if you have leftover ingredients, put them in a bowl and mash them together to make an amazing traditional pineapple guacamole.