Avocado and Pineapple Salad

Memories of a Cuban Kitchen, p. 246

2 large, ripe Florida avocados or 4 smaller Haas avocados, peeled, pitted, halved lengthwise, and cut into bite-size cubes

2 cups fresh or canned pineapple, cut into bite-size cubes

Juice of 1 lemon or lime

½ cup pure Spanish olive oil or to taste

Salt and freshly ground black pepper to taste

Watercress or lettuce leaves for lining the platter, optional

Haas avocados, ready for action.

As always with avocados, be ready for vaguely off-putting amounts of green sludge.

In a large bowl, combine the avocado and pineapple cubes, sprinkle with the lemon juice, and drizzle with the olive oil. 

My "sprinkling" usually seems more like "delicately dumping."

Toss lightly to mix and season with salt and pepper. Transfer to a large platter lined with greens, and serve. 

Greens seemed unnecessary. It's pretty enough as it is, in its way. :)

My Rating: 3/5 "Fun textures! Although the flavor combination seems appealingly unusual when you hear it, the tastes don't do a whole lot to compliment one another. They just kind of stay avocado and pineapple and happen to be in the same bowl. Make sure you eat all of this while it's fresh! I went to eat the second half of it for lunch the next day and it was closer to being Avocado and Pineapple Soup, which wasn't very appetizing. A nice dose of healthy, though!"