Cuban Roasted Pineapple Salad

Ingredients:

  • 2 bunches watercress
  • One 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 avocados
  • 1 small red onion, thinly slivered lengthwise

Place the watercress in a colander and rinse under cold water to remove and grit or sand. Discard any yellowing leaves and remove the tough stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.

Heat the broiler. Place the pineapple slices on a baking pan and sprinkle sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 5 to 10 minutes on each side, until golden brown. Let cool, then cut into 1-inch cubes. Set aside.

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.

Cut the avocados 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.

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.

Serves 6. From Food52

 

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