Patter Fam Sauces

Cuban Avocado, Watercress and Pineapple Salad

(serves 8)
2 bunches of watercress
1 pineapples, peeled, cored and cut into 1” thick slabs
1 Mango peeled and cored to remove pit
1/8  cup brown sugar
3 cloves minced garlic
1/4 cup extra virgin olive oil
2 T lime juice
1/8  tsp. cumin
1 tsp. salt
1/4 tsp. black pepper
2 Hass avocados
1/2 medium red onion sliced thin lengthwise

Wash and rinse watercress to remove any grit or sand. Pat dry with a paper towel and refrigerate until ready to use

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 watercress 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 watercress. Garnish with slivers of red onion.







Written by Joyce Peters — September 22, 2016

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