Grilled Pineapple, Upland Cress, Avocado Spring Salad
 
Prep time
Total time
 
Serves: 2 servings
Ingredients
  • 1 bunch upland cress
  • 1 Pineapple, peeled, cored - cut into 1 inch thick slices
  • ½ tablespoon coconut palm sugar
  • 3 garlic cloves, finely chopped
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar or fresh lime juice
  • ⅛ teaspoon ground cumin
  • ½ teaspoon pink Himalayan salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon turmeric
  • 1 large Florida (West Indian) avocado or 2 Hass avocados
  • ½ small red onion thinly slivered lengthwise
Instructions
  1. Rinse upland cress in a colander under cold running water to remove grit or sand. Discard any yellow leaves. Pat dry with a paper towel
  2. Set stovetop grill or barbecue to medium high heat. Place the pineapple slices on a baking pan and sprinkle the coconut palm sugar evenly on top of them. Then transfer pineapple to grill and heat for a total of 5-7 minutes on each side, until lightly golden brown.
  3. While pineapple is grilling, place the garlic, olive oil, vinegar or lime juice, cumin, salt, turmeric and pepper in a small bowl and wisk to combine. Taste for seasoning. Set aside.
  4. Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand and cut into 1-inch cubes.
  5. To assemble the salad begin by placing the upland cress in a medium bowl and toss with half the dressing, then arrange on a platter.
  6. Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple slices and avocado pieces over the bed of upland cress. Garnish with slivers of red onion and serve immediately.
  7. Adapted from: Gran Cocina Latina by Maricel E. Prescilla
Recipe by Eileen Z. Fuentes at http://www.eileenzfuentes.com/2013/04/grilled-pineapple-upland-cress-avocado-spring-salad/