Pineapple and Avocado Salad

1
(0) 0 Reviews
Prep Time
25
min.
Total Time
25
min.
Servings

12 servings, 1/2 cup each

What You Need

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Make It

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  • Cut pineapple in half lengthwise, leaving leaves on. Cut out fruit, being careful not to cut all the way through each pineapple shell. Reserve shells for later use. Cut out and discard pineapple cores. Cut fruit into small pieces; place in large bowl. Add avocado; mix lightly. Set aside.
  • Mix cream cheese, mayo, salt and pepper until well blended. Add to pineapple mixture; mix lightly.
  • Pat insides of both pineapple shells dry with paper towels. Fill evenly with the pineapple mixture just before serving.

Food Facts

The larger Florida-grown avocados are oval with smooth green skins and pale green flesh. If using the smaller Hass avocados when preparing this recipe, use 2 avocados instead.

Substitute

Substitute MIRACLE WHIP Dressing for the mayo.

Servings

  • 12 servings, 1/2 cup each

Nutritional Information

Serving Size 12 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 160
% Daily Value
Total fat 14g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 190mg
Carbohydrate 8g
Dietary fiber 2g
Sugars 6g
Protein 1g
   
Vitamin A 4 %DV
Vitamin C 35 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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