Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots

Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 2 cups baby arugula or watercress
  • 2 kiwis, peeled, halved, and sliced ¼ inch thick
  • 1 Tbs. thinly sliced fresh basil
  • 1 medium shallot (1 to 2 oz.), sliced into very thin rings
  • 3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise ¼-inch thick
  • 2 Tbs. Champagne or rice vinegar
  • + 7 more ingredients
    • 1 medium mango seeded, peeled, and sliced lengthwise ¼ inch thick
    • 1 tsp. red wine vinegar
    • ¼ cup roasted, salted pistachios, coarsely chopped
    • 3 Tbs. extra-virgin olive oil
    • 1 Tbs. thinly sliced fresh mint
    • ½ medium pineapple, peeled, cored, and cut into ½-inch dice (about 2 cups)
    • Freshly ground black pepper

In a medium bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into the shallot vinegar. In a medium bowl, toss 1 Tbs. of the vin...

View full recipe at Fine Cooking

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