ENSALADA DE AGUACATE Y PIñA (AVOCADO AND PINEAPPLE SALAD)
The bright, fresh flavors of this colorful Cuban salad beautifully counter the richness of grill-roasted pork. Since they grow there, Florida avocados are favored in Cuba, but Hass avocados work well, too.
Provided by Julissa Roberts
Categories Side dishes
Yield 10
Number Of Ingredients 8
Steps:
- Whisk the oil, lime and orange juices, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Add the onion and habanero and toss. Set aside at least 10 minutes and up to 45 minutes.
- Meanwhile, shingle the pineapple and avocado on a very large flat platter or 2 smaller platters. Using a fork, scoop the onion slices out of the vinaigrette and scatter them over the avocado and pineapple. Drizzle the remaining vinaigrette over the entire platter. Season with a little salt and serve within 1 hour.
Nutrition Facts : ServingSize 10, Calories 110 kcal, Fat 80 kcal, SaturatedFat 1 g, TransFat 8 g, Carbohydrate 10 g, Fiber 2 g, Protein 1 g, Sodium 60 mg, UnsaturatedFat 7 g
AVOCADO AND PINEAPPLE SALAD - ENSALADA DE AGUACATE Y PINA
This is a Cuban recipe from Three Guys from Miami Cook Cuban. Make sure to use an extra virgin olive oil and don't forget to salt and pepper the dressing. This salad gets its sweetness from pineapple and a bit of sour flavor from the oil and vinegar
Provided by cookiedog
Categories Pineapple
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 218.9, Fat 13.6, SaturatedFat 1.9, Sodium 10.4, Carbohydrate 25.1, Fiber 3.5, Sugar 20.2, Protein 1.7
ENSALADA DE AGUACATE Y PIñA
La cremosa textura del aguacate se acompaña genialmente con la cítrica versatilidad de la piña. ¡Mira en nuestra foto como usamos la piña como plato!
Provided by My Food and Family
Categories Casa
Time 25m
Yield 12 porciones de 1/2 taza cada una
Number Of Ingredients 6
Steps:
- Corta la piña por la mitad a lo largo sin quitarle las hojas. Practica una serie de cortes para sacar la fruta, teniendo cuidado de no profundizar demasiado para no traspasar la piel. Reserva las mitades ahuecadas para utilizarlas más adelante. Separa con un cuchillo el corazón de cada mitad y deshazte de él. Corta la fruta en pedacitos; colócalos en un tazón grande. Agrega el aguacate; mezcla todo un poco. Pon esto aparte.
- Mezcla bien el queso crema, la mayonesa, la sal y la pimienta. Agrega la mezcla de piña; mezcla todo un poco.
- Seca a palmaditas la parte interior de las mitades ahuecadas utilizando hojas de papel toalla. Llénalas con cantidades iguales de mezcla de piña justo antes de servir.
Nutrition Facts : Calories 160, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CUBAN AVOCADO, WATERCRESS, AND PINEAPPLE SALAD (ENSALADA DE AGUACATE, BERRO, Y PIñA)
Provided by Maricel Presilla
Categories Salad Side Christmas Lunch Tropical Fruit Pineapple Avocado Watercress Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preparing the Watercress
- Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
- Broiling the Pineapple
- Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
- Preparing the Dressing
- Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
- Peeling the Avocado
- Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
- Assembling the Salad
- 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 the slivers of red onion and serve immediately.
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