Caramelized Pineapple, Avocado and Watercress Salad
By Recipe developed for Sur La Table’s Cooking Classes
Images
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
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.
Caramelized Pineapple, Avocado and Watercress Salad
By Recipe developed for Sur La Table’s Cooking Classes
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
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.