CUBAN AVOCADO, WATERCRESS, AND PINEAPPLE SALAD (ENSALADA DE AGUACATE, BERRO, Y PIñA)
Provided by Maricel Presilla
Categories Salad Side Christmas Lunch Tropical Fruit Pineapple Avocado Watercress Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preparing the Watercress
- Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
- Broiling the Pineapple
- Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
- Preparing the Dressing
- Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
- Peeling the Avocado
- Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
- Assembling the Salad
- Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
- Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.
AVOCADO SALAD CUBAN STYLE
Very easy and delicious salad
Provided by Lynn Clay
Categories Fruit Appetizers
Time 20m
Number Of Ingredients 10
Steps:
- 1. Blanch the bell pepper by putting in a small bowl and microwaving on high for about 40 seconds. Let cool.
- 2. For the dressing, whisk together the olive oil, lime juice, Sazón Goya Complete and the cooled red bell pepper.
- 3. Arrange red onions and tomatoes on a plate, top with sliced avocados.
- 4. Salt the avocados.
- 5. Pour dressing over everything.
- 6. Top with fresh cilantro.
AVOCADO AND PINEAPPLE SALAD - ENSALADA DE AGUACATE Y PINA
This is a Cuban recipe from Three Guys from Miami Cook Cuban. Make sure to use an extra virgin olive oil and don't forget to salt and pepper the dressing. This salad gets its sweetness from pineapple and a bit of sour flavor from the oil and vinegar
Provided by cookiedog
Categories Pineapple
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste. Lightly toss the lettuce, pineapple, and red onion together. Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.
- Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.
Nutrition Facts : Calories 218.9, Fat 13.6, SaturatedFat 1.9, Sodium 10.4, Carbohydrate 25.1, Fiber 3.5, Sugar 20.2, Protein 1.7
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