Cool summer salads like this one makes me want to throw open the patio doors, fire up the grill and let the Florida summer months begin! In spite of knowing, I will regret this comment in August when the swamp heat arrives (laugh).
This is a cool summer salad. The fresh flavors, highlights the season and keeps you out of the kitchen and out doing the things you enjoy. Paired with roasted pork? Shut the FRONT DOOR!
There are just a few key ingredients fresh pineapple, avocado and thinly sliced red onion drizzled with a light fresh squeezed citrus vinaigrette-that’s it!
Avocado and Pineapple Salad
Recipe from Fine Cooking
1/4 cup olive oil
2 Tbs. fresh lime juice
2 Tbs. fresh orange juice
Kosher salt and freshly ground black pepper
1/2 small red onion, thinly sliced crosswise
1 habanero chili, seedd and finely chopped
1 large Florida avocado, or medium Hass avocados, sliced 1/4-inch thick lengthwise, then cut crosswise into halves or thirds
1 small pineapple (about 2-1/2 lb.), peeled, quartered, cored, and sliced crosswise 1/4 inch thick
Whisk the oil, lime and orange juices, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Add the onion and habanero and toss, Set aside at least 10 minutes and up to 45 minutes.
Meanwhile, shingle the pineapple and avocado on very large flat platter or 2 smaller platters. Using a fork, scoop the onion slices out of the vinaigrette and scatter them over the avocado and pineapple. Drizzle the remainng vinaigrette over the entire platter.
Season with a little salt and serve within 1 hour.