Cookbook Profile

Ensalada de Aguacate y Piña
(Avocado and Pineapple Salad)

Serves 6 to 8


Glenn: This great Cuban salad blends the sweetness of pineapple with the sour flavor of oil and vinegar.
Raúl: We know it sounds strange, but it tastes great!
Jorge: Make sure to use a good Spanish olive oil.
Glenn: For salads, an extra virgin olive oil with its lighter taste is usually the best choice.
Jorge: Don't forget to salt and pepper the dressing to taste. Many people don't think that salad needs salt, but this one truly does.

1/3 cup olive oil
1/3 cup vinegar
1/3 cup orange juice
1/3 cup sugar
Salt and pepper to taste

1 head iceberg lettuce, shredded
2 cups of fresh ripe pineapple chunks
1 medium sweet red onion, sliced thin
1 large Florida avocado, peeled and sliced
Fresh limes

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.


Buy the Book!


Three Guys From Miami Cook Cuban
100 Great Cuban Recipes with a Touch of Miami Spice
by Glenn Lindgren, Raúl Musibay and Jorge Castillo
Gibbs Smith, Publisher
75 color photographs
ISBN: 1-58685-433-X
Recipe reprinted by permission.


Three Guys From Miami Cook Cuban



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This page created December 2004