Name: Cuban Avocado, Watercress, and Pineapple Salad (_Ensalada de Aguacate, Berro, y Piña_)
Yield: Serves 6 to 8
Ingredients: 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

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

Watercress is the green of choice in Cuba, its peppery taste a perfect foil for the avocado and the sweet pineapple in this classic Cuban salad. I serve it with shrimp in a spicy tomato sauce called enchilado de camarones. In Cuba, the pineapple is never roasted, but this technique adds another dimension of flavor I find very appealing.

Recipe notes

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