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Caramelized Pineapple, Avocado and Watercress Salad

Serves: Makes 4 servings

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


Procedures:

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.

Recipe developed for Sur La Table’s Cooking Classes

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