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Pineapple & Avocado Salad

  • 20 m
  • 20 m
Darra Goldstein
“This refreshing, simple Cuban salad recipe captures the flavors of the tropics. Serve alongside spiced chicken or pork, with rice and beans.”


    • ¼ cup thinly sliced red onion, separated into rings
    • Ice water
    • 2 firm ripe avocados
    • 1 medium fresh pineapple
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon fresh lime juice
    • ½ teaspoon kosher salt
    • Freshly ground pepper to taste (optional)


  • 1 Soak onion in a small bowl of ice water for 15 minutes to mellow the bite.
  • 2 Meanwhile, halve avocados and cut each half into slices. Peel pineapple, halve lengthwise into quarters, remove the core and cut each quarter crosswise into slices.
  • 3 Whisk oil and lime juice in a small bowl. Drain the onion and pat dry. Arrange half the avocado, pineapple and onion on a serving plate, sprinkle with ¼ teaspoon salt and drizzle with half the dressing; repeat the layers. Garnish with pepper, if desired.
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