1 cup light vinaigrette dressing
3 large ripe Caribbean avocados
1 ripe pineapple
1 red onion
|Ignore the lettuce and cut the onion into rings instead|
The idea is to use equal parts avocado and pineapple.
Before you start, prepare the vinaigrette if you are not going to use a bottled product. Elia brought a Good Seasons Italian Dressing packet mix with her and used good Spanish olive oil. If you use bottled Italian salad dressing, don't pick one that is too thick. It's got to stay behind in the bowl when you serve the salad with a slotted spoon.
1. Pour vinaigrette into the serving bowl.
2. Open, peel and cut the avocados into chunks about an inch square and add to the bowl of vinaigrette. Toss gently to ensure the chunks are well coated so they do not turn brown.
3. Peel, core and cut the pineapple into similar sized chunks and add to bowl.
4. Peel and slice the red onion into rings, separate the rings and add to bowl.
5. Toss gently one last time.
Set aside for 20 minutes or more so flavors develop, or refrigerate if you will be serving later.
Serve at room temperature with a slotted spoon. If you want to get fancy, transfer to a shallow bowl lined with lettuce leaves for a picture-perfect presentation.
Serves 8 to 10.
Don't overthink it. Before you add tomatoes, lettuce, other vegetables, cubes of cheese, or chunks of meat, try it this way first. It's a very hearty, flavorful and colorful salad.