AVOCADO AND PINEAPPLE SALAD
Source of Recipe
from Beatriz Llamas' "A Taste of Cuba," Interlink Books
List of 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 Recipe
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.
Makes 4 servings.
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