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Tropical Avocado Salad

Serves 8


  • 3 teaspoons lime juice
  • 1 fresh jalapeño chopped w/seeds
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 2 cups sugar snap peas trimmed
  • 1/2 fresh pineapple peeled, cored and cut in half lengthwise
  • 1 arge carrot peeled and cut into 2-inch matchsticks
  • 1 cucumber peeled, halved, pitted and thinly sliced
  • 2 cups shredded cabbage
  • 2 cups shredded cabbage


  1. In small bowl, whisk together lime juice, jalapeño, soy sauce, honey, garlic and salt; slowly whisk in oil.
  2. In medium pot of boiling water, cook sugar snap peas 15 seconds; drain and chill in ice water. Drain; slice thinly into thirds lengthwise.
  3. Slice pineapple quarters thinly crosswise. In large bowl, toss snap peas, pineapple, carrot, cucumber and cabbage with dressing.
  4. Cut avocados crosswise into 1/4-inch-thick slices; add to salad and toss gently.