Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots

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Serves four to six.

by Deborah Madison
from Fine Cooking
Issue 103
Last Edit Date: 2/4/2010 12:46:24 PM

A shower of peppery greens balances the sweetness of the mango in this salad, and lets the avocado shine through.

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1 medium shallot (1 to 2 oz.), sliced into very thin rings
2 Tbs. Champagne or rice vinegar
Kosher salt
3 Tbs. extra-virgin olive oil
1 tsp. red wine vinegar
2 cups baby arugula or watercress
1/4 cup roasted, salted pistachios, coarsely chopped
1 Tbs. thinly sliced fresh mint
1 Tbs. thinly sliced fresh basil
Freshly ground black pepper
3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick
2 kiwis, peeled, halved, and sliced 1/4 inch thick
1 medium mango seeded, peeled, and sliced lengthwise 1/4 inch thick
1/2 medium pineapple, peeled, cored, and cut into 1/2-inch dice (about 2 cups)

In a medium bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into the shallot vinegar.

In a medium bowl, toss 1 Tbs. of the vinaigrette with the pickled shallots, arugula or watercress, pistachios, mint, basil, 1/4 tsp. salt, and a few grinds of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.

nutrition information (per serving):
Calories (kcal): 330; Fat (g): 24; Fat Calories (kcal): 220; Saturated Fat (g): 3.5; Protein (g): 4; Monounsaturated Fat (g): 16; Carbohydrates (g): 30; Polyunsaturated Fat (g): 3.5; Sodium (mg): 80; Cholesterol (mg): 0; Fiber (g): 10;

Photo: Scott Phillips

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by Ann007, 6/22/2011Delicious! My favourite part is the pickled shallots.

by Lilmomma, 4/30/2011Wonderful contrast! All ingredients necessary.

by Jo221, 6/7/2010

by IntellectualChef, 5/15/2010This salad is excellent. The favorite dish at our Mothers Day celebration. The avacados are tricky, if they are too ripe it ruins the salad. I buy very firm to the squeeze on Wednesday. Leave them sit on the counter for a salad on Sunday.

by ambers, 4/12/2010A fresh tasting salad.... really enjoyed the peppery of the arugula with the sweetness of the fruit.

by ppod, 1/17/2010Loved this salad, served it with salmon. Could hold its own as a main dish!