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Recipe

Ensalada de Aguacate y Piña (Avocado and Pineapple Salad)

Gabriella Herman

Servings: 10

The bright, fresh flavors of this colorful Cuban salad beautifully counter the richness of grill-roasted pork. Since they grow there, Florida avocados are favored in Cuba, but Hass avocados work well, too.

Ingredients

  • 1/4 cup olive oil
  • 2 Tbs. fresh lime juice
  • 1 Tbs. fresh orange juice
  • Kosher salt and freshly ground black pepper
  • 1/2 small red onion, thinly sliced crosswise
  • 1 habanero chile, seeded and finely chopped
  • 1 large Florida avocado or 2 medium Hass avocados, sliced 1/4 inch thick lengthwise, then cut crosswise into halves or thirds
  • 1 small pineapple (about 2-1/2 lb.), peeled, quartered, cored, and sliced crosswise 1/4 inch thick

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 80
      Fat (g): 8
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 0
      Sodium (mg): 60
      Carbohydrates (g): 10
      Fiber (g): 2
      Protein (g): 1

Preparation

  • Whisk the oil, lime and orange juices, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Add the onion and habanero and toss. Set aside at least 10 minutes and up to 45 minutes.
  • Meanwhile, shingle the pineapple and avocado on a very large flat platter or 2 smaller platters. Using a fork, scoop the onion slices out of the vinaigrette and scatter them over the avocado and pineapple. Drizzle the remaining vinaigrette over the entire platter. Season with a little salt and serve within 1 hour.

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