Avocado, Mango, And Pineapple Salad With Pistachios And Pickled Shallots

More from this source
Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
768
FAT
211%
CHOL
0%
SOD
9%

Comments

Add a comment

Ingredients for 4 servings

1/2 medium pineapple, peeled, cored, and cut into 1/2-inch dice (about 2 cups)

1 Tbs. thinly sliced fresh basil

Freshly ground black pepper

1/4 cup roasted, salted pistachios, coarsely chopped

2 Tbs. Champagne or rice vinegar

1 medium shallot (1 to 2 oz.), sliced into very thin rings

1 Tbs. thinly sliced fresh mint

1 medium mango seeded, peeled, and sliced lengthwise 1/4 inch thick

2 kiwis, peeled, halved, and sliced 1/4 inch thick

2 cups baby arugula or watercress

1 tsp. red wine vinegar

3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick

3 Tbs. extra-virgin olive oil

Kosher salt

You might also like

Crab And Avocado Sandwiches With Mango
Cat Cora
Mango-Tomatillo Guacamole Recipe
Food Republic
Scallop, Mango And Avocado Salad
Williams-Sonoma
California Grilled Chicken Avocado And Mango Salad
Skinny Taste
Mango & Avocado Spring Rolls With Peanut Sauce
Love and Olive Oil
Avocado And Mango Milkshake
Whole Living
Easy Shrimp Mango & Avocado Cups
The Naptime Chef
Avocado-Mango Chicken
Self Magazine
Mango And Avocado Salad
Whole Foods Market
Mango Pomegranate Guacamole
Epicurious