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

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

Serving Size: 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

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

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.

Recipe Tags

  • avocado salad
  • cashews
  • chef recipes
  • dairy free
  • foodservice
  • pineapple
  • pomegranate
  • vegan
  • vegetarian

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