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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)
Details
Servings 6
Preparation
Step 1
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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