This pineapple guacamole brings a fruity kick to your favorite party dip. It is also is good for you! Avocados are an excellent source of healthy monounsaturated fats that are essential for brain and heart health. Pineapple is a great source of enzymes such as bromaline that help with protein digestion.
Serves: about 1 cup
Ingredients:
- 2 avocados
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- ¼ cup tomato, diced
- ¼ cup crushed canned pineapple (packed in pineapple juice, not syrup), drained
- Juice of ½ a lime
- ¼ cup cilantro leaves, chopped
- Salt & pepper
For optional Parmesan serving cups:
- Freshly grated parmesan cheese
Instructions:
- Heat olive oil in a skillet over medium heat.
- Once hot, add shallots and garlic and cook for about 1 minute, stirring constantly until aromatic and just barely sautéed.
- Transfer shallot mixture to a bowl.
- Add remaining ingredients for the guacamole and mash together with a fork.
For optional Parmesan serving cups:
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or a silpat.
- Make ⅓ cup piles of freshly grated Parmesan on the baking sheet.
- Bake for 6-8 minutes until bubbling and starting to brown.
- Place a mini muffin tin upside down.
- Carefully remove Parmesan circles from the baking sheet with a spatula and drape over the back of a mini-muffin tin to form the cup shape.
- Hold in place for about 30 seconds until the sides harden.
Once cooled, remove and flip over, you'll have a little serving cup to fill with guacamole now.
