California Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette, and Toasted Cashews
|2||Fresh Calfiornia Avocados*, peeled, pitted, diced|
|1||pineapple, peeled, cored, and thinly sliced on mandolin|
|1||lemon, finely zested, then juiced|
|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|
|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
- 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.