Avocado/Pineapple Salad

Jump to Recipe  

Nutrition Facts
Avocado/Pineapple Salad
Amount Per Serving
Calories 386 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g25%
Sodium 1190mg52%
Potassium 1539mg44%
Carbohydrates 32g11%
Fiber 17g71%
Sugar 9g10%
Protein 7g14%
Vitamin A 1993IU40%
Vitamin C 56mg68%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Avocado/Pineapple Salad

This will be your go to salad all year around.

Course Salad, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
30 minutes 30 minutes
Total Time 40 minutes
Calories 386 kcal
Author Deborah Chapman

Ingredients

  • 1 avocado
  • 1 cup fresh ripe pineapple cubed 1/4 inch
  • 12 Kalamata pitted olives sliced in half
  • 12 grape tomatoes halved
  • 1/2 purple onion chopped
  • 3-4 tsp organic cilantro chopped
  • 2-3 tbsp fresh lemon juice
  • 1 tsp lemon zest optional
  • 1 garlic clove chopped
  • 1/2-1 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 1-3 drops habanero hot sauce

Recipe Notes

  • In a large bowl add all the ingredients except the avocado, salt, pepper and the habanero sauce.  Mix the ingredients with spatula,  slice open the avocado vertically and remove pit place both avocado face down and cut about 1/4 inch cubes.  
  • Place in a separate bowl and squeeze the fresh lemon over the avocado and mix gently with a spatula add the avocado to the other ingredients and then add the salt, pepper and habanero sauce, gently mix,  being careful  not to break up the avocado cubes and refrigerate for 30 minutes so the flavors will marinate and enjoy immediately. 

This is my favorite salad I enjoy it all year round with minor changes.  

*use as many organic product as possible.

Nutrition Facts
Avocado/Pineapple Salad
Amount Per Serving
Calories 386 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g25%
Sodium 1190mg52%
Potassium 1539mg44%
Carbohydrates 32g11%
Fiber 17g71%
Sugar 9g10%
Protein 7g14%
Vitamin A 1993IU40%
Vitamin C 56mg68%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

SaveSave

SaveSave

SaveSave

Easy Potato Salad

Easy Potato Salad

This dish can be on your table in 30 minutes

Course Appetizer, Salad
Cuisine American
Keyword fish, potato, quick
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 150 kcal
Author Deborah Chapman

Ingredients

  • 4 potatoes cube 1/4 inch
  • 3-4 tbsp mayonaise I used 3
  • 1-2 boiled egg chopped, I used 1 egg
  • 3 tbsp onions chopped
  • 1/4 tsp yellow mustard
  • 3-4 tsp sweet relish
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp paprika garnish

Recipe Notes

  • In a small pot add your egg to boil,  once it have boiled remove from the heat cover and set aside for 15 minutes the egg will continue to cook. 
  • Peel the potatoes and cube about 1/4 inch rinse well,  in a medium size pot fill with enough water to cover the potatoes,  on medium high heat once the potatoes start to boil turn the heat down on low and let cook for 8-10 minutes or until fork tender.  Do not over boil  your potatoes or you will be eating mashed potato salad, I am no not kidding.  
  • Once the potatoes are done you must work quickly using a colander pour the potatoes into the colander to rid of the hot water and pour the potatoes back into the pot and run very cold water over the potatoes so the potatoes will stop cooking.  You can also fill a glass bowl with cold water add ice once the potatoes are done using a colander pour the potatoes into the colander and then add the potatoes into the cold water bath this will cool the potatoes and stop the cooking process. 
  • In the mean time run cold water over your boiled egg to cool off chop and set aside using a colander let the cool potatoes drain off excess water add the potatoes into a mixing bowl, add all the ingredients except the paprika.  Using a spatula mix well then using a fork I want you to smash the potato as if you are making mashed potatoes using this method you will thicken the potato salad to a smooth  thick consistency you will break up some of the potato cubes but not all leaving some cubes of potatoes.  Once this process is completed add the potato salad to a glass bowl with a cover sprinkle with the paprika and refrigerate until ready to serve.

*You will need about 3 tbsp of salt to salt the water for the potatoes when boiling.

*Use as many organic ingredients as possible.

Nutrition Facts
Easy Potato Salad
Amount Per Serving
Calories 150 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 34mg11%
Sodium 480mg21%
Potassium 604mg17%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%
Vitamin A 156IU3%
Vitamin C 17mg21%
Calcium 47mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

avocado pineapple salad

Avocado/Pineapple Salad

This will be your go to salad all year around.

Course Salad, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
30 minutes 30 minutes
Total Time 40 minutes
Calories 386 kcal
Author Deborah Chapman

Ingredients

  • 1 avocado
  • 1 cup fresh ripe pineapple cubed 1/4 inch
  • 12 Kalamata pitted olives sliced in half
  • 12 grape tomatoes halved
  • 1/2 purple onion chopped
  • 3-4 tsp organic cilantro chopped
  • 2-3 tbsp fresh lemon juice
  • 1 tsp lemon zest optional
  • 1 garlic clove chopped
  • 1/2-1 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 1-3 drops habanero hot sauce

Recipe Notes

  • In a large bowl add all the ingredients except the avocado, salt, pepper and the habanero sauce.  Mix the ingredients with spatula,  slice open the avocado vertically and remove pit place both avocado face down and cut about 1/4 inch cubes.  
  • Place in a separate bowl and squeeze the fresh lemon over the avocado and mix gently with a spatula add the avocado to the other ingredients and then add the salt, pepper and habanero sauce, gently mix,  being careful  not to break up the avocado cubes and refrigerate for 30 minutes so the flavors will marinate and enjoy immediately. 

This is my favorite salad I enjoy it all year round with minor changes.  

*use as many organic product as possible.

Nutrition Facts
Avocado/Pineapple Salad
Amount Per Serving
Calories 386 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g25%
Sodium 1190mg52%
Potassium 1539mg44%
Carbohydrates 32g11%
Fiber 17g71%
Sugar 9g10%
Protein 7g14%
Vitamin A 1993IU40%
Vitamin C 56mg68%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Balsamic Vinegar Reduction

Balsamic Vinegar Reduction

This is the best you will want to drizzle this deliciousness on everything it is sweet and tart all in one kind of treat. It is versatile.

Course condiment
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 servings
Author Deborah Chapman

Ingredients

  • 1 Cup white balsamic vinegar
  • 3-4 tbsp Raw honey I used three

Instructions

  1. This is how it should look once it coats the spoon

Recipe Notes

Once the balsamic reduction coats the spoon it is done, it has so many uses you can drizzle it on ice cream, fruits of your choice, cake, chicken, avocado, drizzle over a salad, add it to any dish it is endless. 

Once cooled store in a mason jar and refrigerate.  If your balsamic reduction becomes too thick once you refrigerate it you can add a little warm water and it will loosen it up and it will not change the taste or the level of thickness just add about 1/2 tsp of hot water.

*To make sure your reduction is the consistency of molasses dip the spoon into the liquid and make sure the back of a spoon is covered and not runny the level of thickness of your balsamic reduction should be like molasses.

 

 

SaveSave

Orzo Pasta Salad w/Homemade Lemon Vinaigrette Dressing

Orzo Pasta Salad w/Homemade Lemon Vinaigrette Dressing

Delicious warm or cold
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 5 people
Calories 310 kcal
Author Deborah Chapman

Ingredients

  • 2/3 cup orzo pasta follow instruction on the box
  • 1 cucumber peeled chopped I used the one with the seeds
  • 8 -10 Marzani mini tomatos quartered or grape tomatoes halved
  • 1/4 cup red onion chopped
  • 2 tbsp basil leaves chopped
  • 2 tbsp parsley flat leaves
  • 1/4 cup goat cheese room temperatured

Lemon vinagrette dressing

  • 2-3 tbsp organic lemon juice fresh lemon juice only
  • 2 tbsp organic apple cider vinegar Braggs
  • 2 tbsp rice vinegar
  • 1/2 cup olive oil extra virgin
  • 2-3 tsp honey I used 3
  • 2-3 tsp kosher salt
  • 1 1/2 tsp fresh black pepper
  • 1 garlic clove chopped

Recipe Notes

  • In a medium pot of water bring to a boil make sure to salt the water then add the orzo pasta and boil according to the package.
  • Peel the cucumber and chop and set aside in a medium bowl, then chop the Marzani tomatoes they are so sweet and perfect for this dish they are rather long so you can chop them long way and get about five nice bite size pieces, then add to the bowl. Chop the remainder of the ingredients and add to the bowl and set aside.
  • For the lemon vinaigrette add all the ingredients in a mason jar and shake until it is emulsified. It's as simple as that and taste.
  • Once the orzo is done drain off the water and add to a large bowl and add the salad and stir in the goat cheese while hot then add about 1/4  cup of the vinaigrette and stir.

*This dish taste good warm, room temperature and cold.  Save your vinaigrette dressing to add more to the dish or to use on bake chicken or another salad.

 

Nutrition Facts
Orzo Pasta Salad w/Homemade Lemon Vinaigrette Dressing
Amount Per Serving
Calories 310 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 5g31%
Cholesterol 5mg2%
Sodium 975mg42%
Potassium 65mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin A 294IU6%
Vitamin C 3mg4%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.