Ensalada de Aguacate y
Piña
(Avocado and Pineapple
Salad ) |
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Comments:
Glenn: This great Cuban salad blends the sweetness of
pineapple with the sour flavor of oil and vinegar.
Raúl: We know it sounds strange, but it tastes
great!
Jorge: Make sure to use a good Spanish olive oil.
Glenn: For salads, an extra virgin olive oil with its
lighter taste is usually the best choice.
Jorge: Don’t forget to salt and pepper the dressing
to taste. Many people don’t think that salad needs
salt, but this one truly does.
Ingredients:
1/3 cup olive oil
1/3 cup vinegar
1/3 cup orange juice
1/3 cup sugar
Salt and pepper to taste
1 head iceberg lettuce, shredded
2 cups of fresh ripe pineapple chunks
1 medium sweet red onion, sliced thin
1 large Florida avocado, peeled and sliced
Fresh limes
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| Combine olive oil, vinegar, orange juice,
and sugar in a blender until smooth. Add salt and pepper
to this mixture to taste. Lightly toss the lettuce, pineapple,
and red onion together. Pour on the oil and vinegar mixture
until everything is well coated. Adjust the amount used
to your own preference, more or less.
Garnish individual salads with several avocado slices
lightly seasoned with salt and pepper and a squeeze
of lime juice. Serves 6 to 8.
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