Take a walk on the sweet and creamy side with our Pineapple-Avocado Salad. This delicious Pineapple-Avocado Salad is served in a hollowed-out pineapple.
What You Need
Original recipe yields 12 servings
1 large pineapple
1 large green avocado, peeled, pitted and chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Real Mayo Mayonnaise
1/4 tsp. pepper
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Let's 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 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.
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.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each.
* 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.