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Avocado, Watercress and Pineapple Salad

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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.