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Avocado and Pineapple Salad

Wednesday, January 14, 2009 by Jacqui Pini

As posted on AJC.com (Recipe from Beatriz Llamas' "A Taste of Cuba," Interlink Books, 2005, $26.95.)

(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.






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