California Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette, and Toasted Cashews - Ca

California Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette, and Toasted Cashews - Ca

californiaavocado.com

California Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette, and Toasted Cashews Serves: 4 Ingredients 2 Fresh Calfiornia Avocados*, peeled,

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Cooking tools:

  • Mandoline
  • Blender
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Measuring cup
  • Microplane
  • Citrus press
  • Skillet
  • Plate

Ingredients

  • 2 Fresh Calfiornia Avocados*, peeled, pitted, diced
  • 1 pineapple, peeled, cored, and thinly sliced on mandolin
  • 1 lemon, finely zested, then juiced
  • 2 Tbsp. mint, chiffonade
  • 1/4 cup cashews, toasted, then chopped
  • As needed Salt to taste
  • As needed Pomegranate Vinaigrette (recipe follows)
  • Pomegranate Vinaigrette (Yield: 1/2 cup)
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. pomegranate molasses
  • 6 Tbsp. olive oil
  • As needed Salt and pepper to taste

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