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Sausage, Pineapple and Peppers with Tangy Avocado Cream


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  • 1 ripe avocado, peeled and pitted
  • 1/3 cup low-fat buttermilk
  • 1 tablespoon lemon juice
  • 1 teaspoon chopped chives
  • 1 tablespoon chopped flat-leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/2 pineapple, cored and sliced thick
  • 2 red or yellow bell peppers, cut into thick strips
  • 1 tablespoon olive oil
  • 1 pound (6 links) sweet or hot Italian sausage



Step 1

Combine avocado, buttermilk, lemon juice, chives, parsley and salt in a food processor; pulse until combined and almost smooth. (You can also blend ingredients with a potato masher in a bowl.) Set aside.

Heat grill to medium-high heat. Drizzle pineapple and peppers with olive oil and season with salt. Grill sausage until cooked through, about 15 min. Grill pineapple and peppers until tender, about 8 min. Serve, topped with plenty of fresh parsley and chives, with the avocado cream on the side.


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