My Recipe Box

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

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Serves four to six.

  • by from Fine Cooking
    Issue 103

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

  • 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): fat g 24; Fat Calories (kcal): 220; Saturated Fat (g): sat fat g 3.5; Protein (g): protein g 4; Monounsaturated Fat (g): 16; Carbohydrates (g): carbs g 30; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 80; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 10;

Photo: Scott Phillips

Delicious! My favourite part is the pickled shallots.

Wonderful contrast! All ingredients necessary.

Wonderful contrast! All ingredients necessary.

This 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.

A fresh tasting salad.... really enjoyed the peppery of the arugula with the sweetness of the fruit.

Loved this salad, served it with salmon. Could hold its own as a main dish!

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