Entrée
Avocado, Pineapple and Cucumber Salad with Penja Pepper
CAMEROON: Penja pepper seasons dishes the world over. With its bold flavor, Penja pepper awakens the palates of gourmets everywhere, from the tables of the greatest chefs to the shelves of luxury grocers. Powerful yet not aggressive, fresh and lightly spicy, it is perfect for enhancing fish, game or a cut of beef.
Prep20 min
Total20 min
Servings4
DifficultyMedium
Calories220 kcal
Preparation
20 min- Peel the pineapple and cut it into small pieces.
- Season with salt and pepper and set aside.
- Cut the avocados in half lengthwise and remove the pit from each.
- Using a small knife, make crosshatch cuts along the length and width of the avocado without piercing the skin, then with a tablespoon gently scoop out all the flesh.
- Add the avocado to the pineapple. Drizzle with the lime juice, season with salt and pepper.
- Finely slice the cucumber cylinders and half of the coriander leaves, then add them to the salad bowl already holding the pineapple and avocado pieces.
- Gently mix everything together and plate up. Add the remaining coriander and crushed peanuts (optional).
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