Glenn Lindgren: This is a great Cuban salad that blends the sweetness of pineapple with the sour flavor of oil and vinegar.
Raúl Musibay: We know it sounds strange, but it tastes great!
Jorge Castillo: Make sure to use a good Spanish olive oil.
Glenn Lindgren: For salads, an extra virgin olive oil with its lighter taste, is usually the best choice.
Jorge Castillo: Don't forget to salt and pepper to taste. Many people don't think that salad needs salt, but this one truly does.
A thrilling combination of avocado and pineapple in a sweet, sour, and salty salad.
INGREDIENTS:
1/3 cup vinegarLightly toss the lettuce, pineapple, and red onion together.
Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.
Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.
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Drinks | Appetizers | Salads | Main Dishes| Soups | Side Dishes | Desserts | Index
Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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