Avocado pieces with spiced pineapple

Ingredients for 2 servings:

• 1 large avocado(s), ripe, approx. 300 g, alternatively 2 small fruits
• 2 lemons, juice
• 4 tbsp coconut water
• 2 tbsp sugar
• 1 small iceberg lettuce, alternatively lamb’s lettuce
• 1 serving of hot and spicy pineapple chunks as a side dish (see my recipes)
• n. B. Peanuts, roasted
• n. B. Pepperoni threads, red
• n. B. Pepper, green, diced
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Recipe from Bali, Indonesia. Original title: Selada Alpokat Nanas pedas.

Prepare the spicy pineapple chunks fresh according to the recipe. Wash the lettuce and tear into bite-sized pieces. Arrange the lettuce on a large serving plate as a bed. Wash the two lemons and cut a piece lengthwise to the right and left of the stem. Remove the seeds and squeeze the juice by hand. Discard the empty parts and the middle parts (contains bitter substances). Mix the lemon juice with the coconut water and sugar in a large bowl. Wash the avocado and halve it lengthwise around the pit on a cutting board. Open the fruit and remove the brown-white pit and the brown skin. If the avocado flesh is already very creamy, use a small, hemispherical peeler to cut it into balls. Immediately add each ball to the lemon juice and drizzle with lemon juice. Once the flesh is creamy and firm, you can try making thin slices lengthwise from the inside through the skin. Arrange these slices in a ring on a serving plate and brush them with lemon juice in portions of 3-4. Drizzle the spicy pineapple sauce over the avocado pieces and arrange the pineapple pieces on top. Cover and marinate the dish in the refrigerator for 2 hours. Garnish the avocado before eating and serve chilled. The recipe for the pineapple pieces can be found here: https://www.chefkoch.de/rezepte/3655091550230981/Ananasstuecke-scharf-und-wuerzig-als-Beilage.html