Recipe: Avocado and Pineapple Salad (Cuban)

AVOCADO AND PINEAPPLE SALAD

"This salad is often called Cuban guacamole. The pairing of avocado and pineapple may seem like an unusual combination, but the textures and flavors are complementary. This salad is perfect with roast chicken or pork."

1 ripe pineapple
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar or distilled white vinegar
3 1/2 tablespoons sugar
1/4 teaspoon salt, or to taste
1/4 cup extra-virgin olive oil
1/4 cup finely chopped red onion
3 to 4 large ripe but not mushy Hass avocados
1 tablespoon chopped fresh cilantro

Cut pineapple in half lengthwise. Remove and discard tough core and use a paring knife to cut out the inner flesh, leaving the sturdy shell; dice the pineapple flesh. Place diced pineapple and any juice in large, non-reactive bowl. Set pineapple halves aside to use as containers for salad.

In small mixing bowl, whisk together lime juice, vinegar, sugar and salt. Gradually whisk in oil, then stir in onion.

Peel, pit and dice avocados. Add avocado to pineapple. Drizzle with dressing and sprinkle with cilantro. Toss gently and spoon salad into pineapple halves. Arrange pineapple halves on a platter and serve.

Makes 4-6 servings
Source: Eating Cuban by Beverly Cox and Martin Jacobs