This is a recipe from Maricel E Presilla ( I believe she is Cuban) – so this is very much ARRRRRIIIIIIIBBBBBBBBAAAAAA! Actually I just thought it sounded fun and knocked it up as an accompaniment to fillet steaks and big fat chunky oven chips.
In all honestly I was a little concerned about the melding of avocado and pineapple, but it was both creamy and deliciously sweet and the textures were fab too.
AVOCADO, WATERCRESS & PINEAPPLE SALAD
INGREDIENTS Serves 6 – 8
2 bunches watercress
One 2.5lb pineapple, peeled, cored, and cut into four 1-inch-thick slices
1 tablespoon sugar
3 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar or fresh lime juice
1/8 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Haas avocados
1 small red onion (5 ounces), thinly slivered lengthwise
Put the watercress in a colander and rinse under cold water.
Sprinkle the pineapple slices with sugar and grill for about five mins on each side until golden brown. Cool and cut into cubes.
Put the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine.
Cut the avocados into 1-inch cubes.
Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter. Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with slivers of red onion and serve immediately.