{"id":2928,"date":"2019-09-13T08:00:06","date_gmt":"2019-09-13T12:00:06","guid":{"rendered":"http:\/\/tchakayiti.com\/home\/?p=2928"},"modified":"2022-10-13T13:12:49","modified_gmt":"2022-10-13T17:12:49","slug":"grilled-pineapple-avocado-salad","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/grilled-pineapple-avocado-salad\/","title":{"rendered":"Habanero spiced pineapple avocado salad & blackened fish filet"},"content":{"rendered":"

This grilled pineapple avocado salad atop blackened fish was born out of a desire to explore. I was looking to expand my avocado repertoire. As you may know, I am usually a sucker for keeping things simple with this fruit. When it comes to avocados, a pinch of salt and occasionally some lime juice and freshly ground pepper usually do the trick for me. I enjoy a simple pen rale ak zaboka \u00a0as well.<\/p>\n

Yet, after this year\u2019s harvest, I was feeling adventurous.<\/h4>\n

We had so many of this fruit in our lakou lakay. I was ready for more avocado recipes. \u00a0See, unlike years past, our avocado trees were fruitful. They even yielded fruits at reachable height for a change. \u00a0If you read my previous article<\/a>, you know all about my frustration with one particular tree that repeatedly chose to bear fruits on its top branches. \u00a0When I published that first article, that tree was our one and only fruitful avocado tree. But this year, we were spoiled. We discovered two additional trees that all bore fruits.<\/p>\n

As if the fruits of our yard were not enough, we kept receiving avocado gifts from practically everyone we know. They were all tastier than the other. We had so many avocados we were almost running out of ideas. We simply couldn\u2019t eat them all at once. We couldn\u2019t let them spoil either. I, thus, had to come up with creations that would allow us to take full advantage of those harvests.<\/p>\n

Avocados were not the only fruit on my mind at the time, however.<\/h4>\n

While avocados were in abundance, the pineapple season was quickly coming to an end. It only seemed fair to try and combine the best of two seasons into one dish. I had never mixed the two before. But I had nothing to lose. Though I had no idea what to expect, I had to give it a shot. Little did I know, with some added cucumbers, those fruits would complement each other perfectly.<\/p>\n

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The best part about that salad? It didn\u2019t require much effort.<\/h4>\n

Once I had chopped all my ingredients, I was set. All I needed was to combine them, season them and let them mingle for a while. I chose to pair them with some blackened grilled fish, because, why not? Summer is still in full bloom, isn\u2019t it?<\/p>\n

From the very first bite, I was delighted. It was as if that salad and fish had awoken my senses. Bite after bite, cucumber, avocado, pineapple, habanero and ginger exploded in waves of heat, cold and spiciness. I discovered a world of wonderful flavors I hoped would never end.<\/p>\n

Simply put, perched atop a blackened grilled fish, that grilled pineapple avocado salad was the most exciting salad I\u2019ve ever prepared. It was the perfect crossroads between two fruit seasons. The flavor combinations definitely brought out the best of summer. I\u2019m ready to bet your taste buds will approve. The recipe is below \ud83d\ude42<\/p>\n

The recipe below contains affiliate links. This means that I will earn a commission if you click through and make a purchase.<\/em><\/p>\n

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Blackened fish filet & habanero spiced pineapple avocado salad<\/h2>\n
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This salad is as delicious on its own as it is atop fish. I recommend you try both versions. Also feel free to adjust the seasoning to your taste.<\/div>\n
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Prep Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Equipment
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