California Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette, and Toasted Cashews
Ingredients2 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
- 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.
- 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.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados