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

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Serves: 4
  Fresh Calfiornia Avocados*, peeled, pitted, diced
  pineapple, peeled, cored, and thinly sliced on mandolin
  lemon, finely zested, then juiced
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)
Tbsp.  red wine vinegar
Tbsp.  pomegranate molasses
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


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.

Nora Pouillon

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

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