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

HomeRecipesOtherChef RecipesCalifornia Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette, and Toasted Cashews

Start cooking

Serves: 4

Ingredients
Instructions

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) 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

Pomegranate Vinaigrette:

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:

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.
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.
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.