Best 3 Cuban Avocado Watercress And Pineapple Salad Ensalada De Aguacate Berro Y Piña Recipes

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Cuban Avocado Watercress and Pineapple Salad (Ensalada de Aguacate, Berro y Piña) is a refreshing and vibrant salad that combines sweet, savory, and tangy flavors. This salad is made with ripe avocados, fresh watercress, sweet pineapple, and red onion, all tossed in a zesty dressing made with lime juice, olive oil, and cilantro. It is a perfect side dish for any meal, and it can also be served as a light lunch or snack. The salad is packed with nutrients, and it is a great way to get your daily dose of fruits and vegetables.

Let's cook with our recipes!

AVOCADO SALAD CUBAN STYLE



Avocado Salad Cuban Style image

Very easy and delicious salad

Provided by Lynn Clay

Categories     Fruit Appetizers

Time 20m

Number Of Ingredients 10

2 ripe avocados, sliced thinly
1 c cherry tomatoes, sliced in half
1/2 large sweet red onion, sliced into rings
2 Tbsp cilantro, fresh
sea salt
DRESSING
1/4 c olive oil, extra virgin
juice of 3 limes (about 1/4 cup)
1/2 pkg sazon goya
salt and pepper, to taste

Steps:

  • 1. Blanch the bell pepper by putting in a small bowl and microwaving on high for about 40 seconds. Let cool.
  • 2. For the dressing, whisk together the olive oil, lime juice, Sazón Goya Complete and the cooled red bell pepper.
  • 3. Arrange red onions and tomatoes on a plate, top with sliced avocados.
  • 4. Salt the avocados.
  • 5. Pour dressing over everything.
  • 6. Top with fresh cilantro.

CUBAN AVOCADO, WATERCRESS, AND PINEAPPLE SALAD (ENSALADA DE AGUACATE, BERRO, Y PIñA)



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

Provided by Maricel Presilla

Categories     Salad     Side     Christmas     Lunch     Tropical Fruit     Pineapple     Avocado     Watercress     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 11

2 bunches watercress
One 2 1/2-pound pineapple, peeled, cored, and cut into four 1-inch-thick slices
1 tablespoon sugar
3 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar or fresh lime juice
1/8 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Florida (West Indian) avocado or 2 Hass avocados
1 small red onion (5 ounces) thinly slivered lengthwise

Steps:

  • Preparing the Watercress
  • Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
  • Broiling the Pineapple
  • Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
  • Preparing the Dressing
  • Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
  • Peeling the Avocado
  • Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
  • Assembling the Salad
  • Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
  • Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.

AVOCADO AND PINEAPPLE SALAD - ENSALADA DE AGUACATE Y PINA



Avocado and Pineapple Salad - Ensalada De Aguacate Y Pina image

This is a Cuban recipe from Three Guys from Miami Cook Cuban. Make sure to use an extra virgin olive oil and don't forget to salt and pepper the dressing. This salad gets its sweetness from pineapple and a bit of sour flavor from the oil and vinegar

Provided by cookiedog

Categories     Pineapple

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1/3 cup olive oil
1/3 cup vinegar
1/3 cup orange juice
1/3 cup sugar
salt and pepper
1 head iceberg lettuce, shredded
2 cups of fresh ripe pineapple chunks
1 medium red onion, sliced thin
1 large florida avocado, peeled and sliced
fresh lime

Steps:

  • Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste. Lightly toss the lettuce, pineapple, and red onion together. Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.
  • Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.

Nutrition Facts : Calories 218.9, Fat 13.6, SaturatedFat 1.9, Sodium 10.4, Carbohydrate 25.1, Fiber 3.5, Sugar 20.2, Protein 1.7

Tips:

  • For the best flavor, use ripe avocados and fresh pineapple. If your pineapple is not ripe, you can sweeten the salad with a little bit of honey or agave syrup.
  • To make the salad more refreshing, chill the avocado, watercress, and pineapple before assembling.
  • If you don't have any watercress, you can substitute another type of leafy green, such as arugula or spinach.
  • Feel free to add other ingredients to the salad, such as crumbled queso fresco, chopped cilantro, or a squeeze of lime juice.
  • This salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days.

Conclusion:

Cuban Avocado, Watercress, and Pineapple Salad is a light and refreshing salad that is perfect for a summer meal. It is packed with flavor and nutrients, and it is easy to make. This salad is sure to be a hit at your next party or potluck.

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