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

Scott Phillips

Servings: four to six.

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)

Nutritional Information

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


  • 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.


Rate or Review


  • ajmencke | 06/13/2018

    I've made this salad several times and it gets rave reviews every time. Sometimes I've substituted baby spinach for the greens depending on the season and people's preferences. It goes great with Middle Eastern and Mediterranean foods. Depending on availability, I've done other substitutions too, especially for the kiwi. It's always such a hit!

  • TheEarlofGrey | 08/17/2015

    So good! There were no leftovers. I'll skip the kiwi next time because it didn't need it. We all loved it. More Deborah Madison recipes please!

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