Simple and fresh, this Cuban-inspired salad brings the tropics to the table. This combination may surprise some yet ripe pineapple and creamy avocado are a winning duo. One variation has the ingredients chopped into chunks and served as a salsa. Salads with only a few ingredients call for the freshest, in-season fruits and vegetables for the best flavor.
Recipe Servings: 4
Prep Time
10 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Soak onion in ice water to mellow, about 15 minutes.
- Halve avocados and then cut into slices.
- Peel pineapple, halve lengthwise into quarters, remove core and cut quarters into slices.
- In a small bowl whisk together oil and lime juice.
- Drain onion and pat dry.
- On serving plate, arrange half the avocado, pineapple and onion, sprinkling with ¼ teaspoon salt.
- Repeat with another layer and garnish with pepper if desired.
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