Avocado, Watercress and Pineapple Salad
Ingredients
- 2 bunches watercress
- 1 2 1/2-pound pineapple, peeled, cored, and cut into four 1-inch-thick slices
- 1 tsp. sugar
- 3 garlic cloves, finely chopped
- 1/4 cup extra-virgin olive oil
- 2 tbsp. cider vinegar or fresh lime juice
- 1/8 tsp. ground cumin
- 1 tsp. salt
- 1/4 teaspoon freshly ground black pepper
- 1 large Florida (West Indian) avocado or 2 hass avocados
- 1 small red onion, thinly slivered lengthwise
Instructions
To prepare the watercress:
- Place the watercress in a colander and rinse under cold running water to remove any grit or sand.
- Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems.
- Pat dry, with paper towels, and refrigerate while you prepare the rest of the salad.
To prepare the pineapple:
- Pre-heat the broiler.
- Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them.
- Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown.
- Let cool, then cut into 1-inch cubes.
- Set aside.
To prepare the dressing:
- Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine.
- Taste for seasoning.
- Set aside.
To prepare the avocado:
- Cut the avocado(s) lengthwise in half around the pit and remove the pit.
- Place the avocado halves, cut side down, on the work surface and slice lengthwise into 1-inch-wide wedges.
- Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
To assemble the salad:
- Place the watercress in a medium bowl and toss with half the dressing. arrange on a large platter.
- Add the pineapple and avocado to the same bowl and toss with the rest of the dressing.
- Mound the pineapple and avocado over the bed of watercress.
- Garnish with the slivers of red onion and serve immediately.