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Salads & sides

Pineapple and Avocado Salad

Pineapple and Avocado Salad recipe
photo by:kraft
25 min
25 min
12 servings, 1/2 cup each
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What You Need

large  pineapple
large  green avocado, peeled, pitted and chopped
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
cup  KRAFT Real Mayo Mayonnaise
tsp.  salt
tsp.  pepper

Make It

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.

Kraft Kitchens Tips

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 MIRACLE WHIP Dressing for the mayo.
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