Exotically Spicy Avocado Pineapple Salad with Mushrooms

5 from 6 votes
Prep Time 34 minutes
Cook Time 6 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people


The vegetable:

  • 120 g Water
  • 4 medium sized Shiitake, dried
  • 3 g Mushroom bouillon, grainy
  • 200 g Avocado, ripe
  • 200 g Pineapple, fresh or canned
  • 50 g Carrot

For the dressing:

  • 3 Onions, red
  • 2 Garlic cloves
  • 10 g Hot peppers, red, long, mild to medium hot
  • 2 tbsp Pineapple juice
  • 3 tbsp Soaking water, from the mushrooms
  • 2 tbsp Oyster sauce, (Saus Tiram)
  • 3 tbsp Salad and spring roll sauce ala Sanur Beach
  • 2 tbsp Tomato paste
  • 1 tbsp Lime juice
  • 2 tbsp Rice vinegar, black, mild
  • 1 tsp White sugar
  • Salt and pepper, black, fresh from the mill


  • 3 tbsp Sesame oil, dark

To garnish:

  • 20 g Mongoose seedlings, fresh
  • Flowers and leaves


  • Heat the water, dissolve the mushroom bouillon in it and pour over the shiitake mushrooms. Let it soak for 30 minutes. Squeeze the broth from the mushrooms by hand and use them later. Quarter the hats of the mushrooms. Discard the tough stems. Halve the avocado lengthways around the core on a cutting board. Remove the brown-white core and the brown core skin. Cut the halves lengthways into thirds. Slightly scratch the outer skin at the top and peel it off. Remove imperfections etc. Cut the pulp crosswise into pieces approx. 1 cm thick.
  • Cap a fresh pineapple at both ends, peel and cut into approx. 8 mm thick slices. Cut these eighths and remove the hard central stalk. Weigh and use the appropriate amount. Strain canned goods (pieces) and drain well. Use the rest otherwise.
  • Wash the carrot, cap both ends, peel, cut across from below into approx. 5 mm thick slices. Blanch in boiling mushroom water for 6 minutes. DO NOT scare them off, strain them off and have them ready. Have 3 tablespoons of the mushroom water ready for the dressing. Rinse the mung seedlings in the sieve and drain well.
  • Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the red peppers and cut them crosswise into very thin slices from below. Mix together all the ingredients for the dressing and season with salt and pepper.
  • Mix the vegetables with the dressing five minutes before serving, distribute on the serving bowls and drizzle with the sesame oil, garnish, serve and enjoy.


  • Salad and spring roll sauce ala Sanur Beach, see Salad and spring roll sauce ala Sanur Beach
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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