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

Ingredients

• 1 large haas avocados (West Indian)
• 0.3 teaspoon pepper black freshly ground
• 3  garlic clove finely chopped
• 0.1 teaspoon ground cumin 
• 2 tablespoons apple cider vinegar fresh
• 0.3 cup olive oil extra virgin extra-virgin
• 5 ounces onion red
• 2.5 pound pineapple 1-inch-thick cored peeled cut into four slices
• 1 teaspoon salt 
• 1 tablespoon sugar 
• 2 bunches watercress 

Equipment

• bowl
• paper towels
• knife
• whisk
• baking pan
• broiler
• colander

Directions

1. Preparing the Watercress
2. 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.
3. Broiling the Pineapple
4. Preheat the broiler.
5. 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.
6. Let cool, then cut into 1-inch cubes. Set aside.
7. Preparing the Dressing
8. 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.
9. Peeling the Avocado
10. Cut the avocado(s) lengthwise in half around the pit and remove the pit.
11. 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.
12. Assembling the Salad
13. Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
14. 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.
15. Garnish with the slivers of red onion and serve immediately.
16. Reprinted with permission from Gran Cocina Latina: The Food of Latin America by Maricel Presilla, © 2012 Norton