Avocado, Mango & Pineapple Salad

WW 10 PP
Photo by Tamara O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    medium shallot (1 to 2 oz), sliced into very thin rings

  • 2

    Tbs Champagne or rice vinegar

  • Kosher salt

  • 3

    Tbs extra virgin olive oil

  • 1

    tsp red wine vinegar

  • 2

    cups arugula or watercress

  • 1/4

    cup roasted, salted pistachios, coarsely chopped

  • 1

    Tbs thinly sliced fresh mint

  • 1

    Tbs thinly sliced fresh basil

  • Freshly ground black pepper

  • 3

    medium firm-ripe avocados (6 to 7 oz each) pitted, peeled and sliced lengthwise 1/4-inch thick

  • 2

    kiwis, peeled, halved and sliced 1/4-inch thick

  • 1

    medium mango seeded, peeled, and sliced lengthwise 1/4-inch thick

  • 1/2

    medium pineapple, peeled, cored, and cut into 1/2-inch dice (about 2 cups)

Directions

In a medium bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into the shallot vinegar. In a medium bowl, toss 1 Tbs of the vinaigrette with the pickled shallots, arugula or watercress, pistachios, mint, basil, 1/4 tsp salt and a few grinds of pepper. Arrange the avocado, kiwi, mango and pineapple on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.

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