Caramelized Pineapple, Avocado and Watercress Salad
By Recipe developed for Sur La Table’s Cooking Classes
Ingredients
- ½ pineapple, peeled, cored and cut into ½-inch thick slices
- 1 tablespoon granulated sugar
- 2 medium garlic cloves, peeled and finely minced
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lime juice
- ¼ teaspoon toasted and ground cumin
- Sea salt and freshly ground black pepper
- 2 bunches watercress (non-hydroponic if possible), stemmed
- 3 cups baby arugula
- 1 large ripe avocado, thinly sliced
- ½ cup thinly sliced red onion, rinsed and patted dry
Procedure
Make sure to only use ripe pineapple and avocados for best texture and flavor. Preheat a grill or grill pan to medium-high heat. Grill pineapple until browned on both sides, about 2 minutes. Transfer to plate; when cooled cut into ½-inch pieces.
In a small mixing bowl, place the garlic, oil, vinegar, lime juice and cumin and whisk to combine. Taste and adjust seasoning with salt and pepper. Set aside.
In a medium bowl, combine watercress and arugula and just enough vinaigrette to coat; lightly season with salt and pepper. In a separate bowl, repeat this step with pineapple, avocado and red onion.
To serve: Assemble greens on chilled plates or serving platter, mound pineapple and avocado in the center and serve immediately.
In a small mixing bowl, place the garlic, oil, vinegar, lime juice and cumin and whisk to combine. Taste and adjust seasoning with salt and pepper. Set aside.
In a medium bowl, combine watercress and arugula and just enough vinaigrette to coat; lightly season with salt and pepper. In a separate bowl, repeat this step with pineapple, avocado and red onion.
To serve: Assemble greens on chilled plates or serving platter, mound pineapple and avocado in the center and serve immediately.