Avocado, Watercress and Grilled Pineapple Salad
Avocado, Watercress and Grilled Pineapple Salad takes around 15 minutes from beginning to end. This recipe serves 6 and costs $1.29 per serving. One serving contains 272 calories, 3g of protein, and 19g of fat. 34 people found this recipe to be tasty and satisfying. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Head to the store and pick up avocados, fresh cilantro leaves, red onion, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a side dish. Overall, this recipe earns a tremendous spoonacular score of 96%. Similar recipes include Cuban Avocado, Watercress, and Pineapple Salad (Ensalada de Aguacate, Berro, y Piña), Grilled Soft-Shell Crab and Pineapple Salad with Watercress, and Grilled Mahimahi with Grapefruit, Avocado, and Watercress Salad.
Servings: 6
Preparation duration: 15 minutes
Ingredients:
2 large Florida avocados, peeled, pitted and diced
1/2 cup fresh cilantro leaves
Kosher salt and freshly ground black pepper
2 tablespoons lime juice
1/4 cup olive oil
1 2-pound pineapple, peeled, cored and cut into 1-inch slices
1 small red onion, thinly sliced
1 bunch watercress
Equipment:
bowl
griddle
grill
Cooking instruction summary:
In a bowl, combine the olive oil and lime juice and season with salt and pepper. Add the avocados and red onions to the bowl and gently coat with the lime dressing. Set aside. Prepare a grill (or griddle) for medium-high heat. Grill the pineapple slices until grill marks appear, about 2 minutes each side. To assemble the salad, start with the watercress, then alternate the avocado and red onion mixture with the grilled pineapple. Drizzle the remaining dressing over the salad. Sprinkle the cilantro leaves on top.
Step by step:
1. In a bowl, combine the olive oil and lime juice and season with salt and pepper.
2. Add the avocados and red onions to the bowl and gently coat with the lime dressing. Set aside.
3. Prepare a grill (or griddle) for medium-high heat. Grill the pineapple slices until grill marks appear, about 2 minutes each side.
4. To assemble the salad, start with the watercress, then alternate the avocado and red onion mixture with the grilled pineapple.
5. Drizzle the remaining dressing over the salad. Sprinkle the cilantro leaves on top.
Nutrition Information:
covered percent of daily need
