Ensalada de Aguacate con Berro y Piña (Avocado, Pineapple, and Watercress Salad)

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Ensalada de Aguacate con Berro y Piña (Avocado, Pineapple, and Watercress Salad)

Servings 4 Servings

Ingredients
  

  • ¼ cup olive oil
  • 1 fresh lime, juiced
  • ½ fresh orange, juiced
  • 1 garlic clove, minced
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 2 bunches fresh watercress
  • 1 large Florida avocado or 2 Hass avocados, cubed
  • 2 cups fresh pineapple chunks
  • 2-3 radishes, thinly sliced
  • ½ red onion, thinly sliced

Instructions
 

  • In a small bowl, whisk together the olive oil, lime juice, orange juice, garlic, sugar, salt, and pepper. Refrigerate until ready to use.
  • In a medium bowl, pour 2 to 3 tablespoons of dressing over the watercress and toss to coat. Transfer watercress to a serving platter, and top with the avocado, pineapple, radishes, and onion. Drizzle with more dressing to taste.

Notes

For extra depth of flavor sear the pineapple chunks in a skillet with 1 tablespoon of butter over medium-high heat.
The dressing can be made up to 3 to 4 days in advance. Store in the refrigerator.
Make this a complete meal by adding grilled chicken, shrimp, or steak to the salad.