Ensalada de Aguacate y Piña -- Avocado and Pineapple Salad

Glenn: This great Cuban salad blends the sweetness of pineapple with
the sour flavor of oil and vinegar.

Raúl: We know it sounds strange, but it tastes great!

Jorge: Make sure to use a good Spanish olive oil.

Glenn: For salads, an extra virgin olive oil with its lighter taste is
usually the best choice.

Jorge: Don’t forget to salt and pepper the dressing to taste. Many
people don’t think that salad needs salt, but this one truly does.

Ingredients:

1/3 cup olive oil
1/3 cup vinegar
1/3 cup orange juice
1/3 cup sugar
Salt and pepper to taste

1 head iceberg lettuce, shredded
2 cups of fresh ripe pineapple chunks
1 medium sweet red onion, sliced thin
1 large Florida avocado, peeled and sliced
Fresh limes

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. Serves 6 to 8.


Excerpted from the book, "Three Guys From Miami Cook Cuban"

Glenn Lindgren, Raul Musibay, Jorge Castillo, Nancy Bundt
(Photographer)

Product Details:
ISBN: 158685433X
Format: Hardcover, 234pp
Pub. Date: October 2004
Publisher: Gibbs Smith

http://www.amazon.com/exec/obidos/AS...073744-4501450