Avocado Salad with Pineapple and Lime Vinaigrette:
By Chef Angelo Sosa, Anejo Tribeca
1/4 cup pineapple
3 Tbl. Lime juice
2 Tbl. Sugar
1/8 tsp. Salt
2 ripe avocados
2 Tbl. Olive oil
2 Sprigs cilantro
In a small bowl combine the pineapple, lime juice, sugar and salt and mix well.
Using a sharp knife cut avocados in half lengthwise. Remove the outs and spoon the flesh out into the bowl. Coat sly cut and toss with vinaigrette and garnish with fresh cilantro.
Leave A Comment
You must be logged in to post a comment.