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California Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette, and Toasted Cashews

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California Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette, and Toasted Cashews

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Ingredients

Serves: 4

2 Fresh Calfiornia Avocados*, peeled, pitted, diced
1 pineapple, peeled, cored, and thinly sliced on mandolin
1 lemon, finely zested, then juiced
2 Tbsp. mint, chiffonade
1/4 cup cashews, toasted, then chopped
As needed Salt to taste
As needed Pomegranate Vinaigrette (recipe follows)
As needed Pomegranate Vinaigrette (Yield: 1/2 cup)
2 Tbsp. red wine vinegar
1 Tbsp. pomegranate molasses
6 Tbsp. olive oil
As needed Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

Pomegranate Vinaigrette:

  1. Mix together pomegranate molasses and red wine vinegar in a blender. Gradually drizzle in the olive oil to emulsify. Add salt and pepper to taste.

To Assemble:

  1. Place diced avocado in a large bowl. Dilute the lemon juice with a little water; add to the avocados along with the lemon zest, mint, and a pinch of salt. Carefully toss the mixture to coat the avocado.
  2. Place 3 thin slices of pineapple on each plate. Reserve rest of pineapple for another use.  Top each plate of pineapple slices with ¼ of the avocado mixture. Drizzle each salad with some of the pomegranate vinaigrette. Sprinkle each with about 1 tablespoon of the chopped cashews.
  3. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Nora Pouillon, Chef/Owner, Restaurant Nora (Washington DC)

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