Cuban Avocado, Mixed Green and Pineapple Salad
4 cups mixed greens
1 pineapples, peeled, cored and cut into 1” thick slabs
2 Mango peeled and cored to remove pit
¼ cup brown sugar
3 cloves minced garlic
½ cup extra virgin olive oil
4 T lime juice
¼ tsp. cumin
2 tsp. salt
½ tsp. black pepper
2 Hass avocados
1/2 medium red onion sliced thin lengthwise
Place the pineapple and mango slabs on a baking sheet and sprinkle with brown
sugar on top. Broil or torch until lightly golden brown. Turn over and repeat. Let
cool then slice into 1” cubes.
Whisk together the garlic, olive oil, lime juice, cumin, salt and pepper in a small
bowl to combine. Adjust seasoning and set aside.
Remove the avocado flesh from the skin and discard the pit. Chop into 1” chunks.
Place the mixed greens in a large bowl and toss with half the dressing. Arrange on each plate.
Add the pineapple and avocado to the same bowl and add the remaining dressing.
Toss to coat. Arrange the pineapple, mango, and avocado to the top of each mound of mixed greens. Garnish with slivers of red onion.