Avocado and Pineapple Salad
As posted on AJC.com (Recipe from Beatriz Llamas' "A Taste of Cuba," Interlink Books, 2005, $26.95.)
(Preparation 10 minutes)
4 Servings
Ingredients:
(Preparation 10 minutes)
4 Servings
Ingredients:
- 2 avocados
- 2 cups fresh pineapple chunks
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons cider vinegar
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped scallion
Cut the avocados in half. Remove the pit and prick the flesh lightly with a fork.
Arrange the avocado halves on individual plates. Distribute the pineapple chunks between the avocado halves, mounding them in the center of each.
In a small bowl, whisk together the oil and vinegar. Spoon the dressing over the avocados and sprinkle each with chopped scallions.