Ingredient:
- 1/3 pineapple “extra-sweet”
- 2 yellow peppers
- 1-2 red chillies
- 70 g candied ginger
- sea salt, green pepper
- freshly grated nutmeg
- 250 tsp lemon juice
- 3 tablespoons macadamia nut oil
- 1 bunch cilantro
- 2 large ripe avocados
Instructions:
1. Peel the pineapple, and cut out the “eyes”. Dice it to small pieces. Peel the peppers with a vegetable peeler, cut in half, cut out the stalk and the part along with the seeds. Cut into thin strips and than into cubes. Halve the chillies, remove seeds, wash and finely chop. Drain the candied ginger and also cut very small.
2. Mix all ingredients, season with salt, pepper and nutmeg. Mix with the oil and the juice. Put at least 2 hours in refrigerator.
3. Before serving, rinse off the coriander leaves and pat dry. Chop them and and mix with the salsa. Halve the avocados lengthwise and remove the seeds out, than peel the avocados. Put the salsa to the avocado halves. Serve with chilli.