Avocado with Caribbean pineapple and ginger salsa

Ingredients for 4 servings:

• 2 avocados, ripe
• 200 g pineapple, fresh, preferably air-dried pineapple
• 2 yellow bell peppers
• 1 chili pepper(s)
• 70 g ginger, candied
• 2 tsp lemon juice, freshly squeezed
• 3 tbsp nut oil (macadamia oil)
• 1 bunch of coriander leaves
• Sea salt and pepper, green from the mill
• Nutmeg, freshly grated

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

vegan, vegetarian and delicious

Peel the pineapple and cut out the core and eyes. I always cut off the green part of the pineapple at the top and trim off about 1 cm of the base at the bottom. This ensures it sits comfortably on the board, and I can peel it neatly with a knife, starting at the top and working downwards in slightly oval curves. I then quarter the pineapple and simply cut out the core. I find this is the easiest way. Then dice the flesh very finely. Halve the peppers and peel them thinly with a vegetable peeler. Cut out the stems and the diaphragms, including the seeds. Cut the flesh into thin strips and then into cubes. Halve the chili peppers, remove the seeds, wash them, and dice them very finely. Drain the candied ginger and chop it very finely. If you don’t have pickled ginger, but dried ginger, that works just as well. The amount remains the same. Mix all the ingredients together and season with salt, pepper, and nutmeg. Mix in the lemon juice and oil and let it sit in the fridge for at least 2 hours. If it initially seems like there’s not enough liquid, wait a bit – the salsa will absorb the liquid. Before serving, rinse the cilantro and pat dry. Chop the leaves and fine stems and mix them into the salsa to taste. Some people aren’t so keen on cilantro. Halve the avocados lengthwise and remove the pits. Peel the avocados if you like. I would recommend this; it’s easier to eat. Pile some salsa into the indentations and serve the rest on the side. Garnish with very fine chili strips, if desired. Homemade flatbread goes perfectly with this. Very tasty for dipping!