Mixed avocado salad with pineapple and peanuts

Ingredients for 2 servings:

• 1 tbsp lemon juice, freshly squeezed
• 1 tsp salt
• 2 tbsp orange juice
• 1 tbsp sugar, fine
• 2 tsp herbs, Italian
• 1 tsp ginger powder
• n. B. Pepper, white, freshly ground
• 1 m.-sized pineapple
• 80 g cucumber(s)
• 2 small tomatoes
• 4 tbsp lemon juice
• 1 m.-sized avocado(s)
• 4 tbsp peanuts, peeled, roasted, salted
• 2 tbsp sesame oil, dark
• 8 butter biscuits
• 2 pinches of white sesame
• 2 pinches of black cumin seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A refreshing snack. Recipe from modern Balinese cuisine in Indonesia.

For the dressing, mix all ingredients in a bowl and set aside. Wash all fruit except the peanuts. Cut off both ends of the fresh pineapple, peel it, and remove the eyes, which continue in a curved line from bottom to top, using a continuous V-shaped cut. Quarter the pineapple lengthwise, remove the center core, cut each quarter into thirds lengthwise, and place 8 pieces on the serving plates. Chop the remaining pieces according to the V-shaped indentations. Cut off both ends of the cucumber, peel it, and halve it lengthwise. Remove the seeds and chop them according to the size of the pineapple pieces. Quarter the tomatoes lengthwise, remove the green and white parts, and cut each quarter into thirds or quarters crosswise. Have the lemon juice ready with a pastry brush. Avocado flesh is very sensitive to oxygen, and any open areas must be brushed with lemon juice immediately, otherwise they will begin to turn gray. Cut off about 1 cm of the top end. The fruit has a large, hard pit in the middle. Cut the fruit into eighths lengthwise around the pit, peel off the outer skin, and remove the eighths from the pit. Discard the pit and pit skin. Chop the eighths into bite-sized pieces and immediately toss in the lemon juice. Strain and toss with the dressing to coat the remaining fruit. Immediately divide between the prepared serving bowls and add the peanuts. Drizzle the sesame oil over the salad, garnish, serve, and enjoy as an appetizer or snack. Enjoy! Note: Most cuts and nicks in the kitchen are caused by avocados. Dull knives and incorrect handling are the main causes. The half-shell technique involves cutting the avocado in half vertically around the pit, twisting the halves against each other to release the pit from one half. Use a spoon to remove the pit from the other half. Scoop out the flesh from the shells using a ball cutter. Fill the empty shells decoratively with salad.