With the creamy avocado, luscious pineapple, peppery watercress, and a hint of cumin in the tangy dressing, this salad has it all.
1 garlic clove, minced
1⁄4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1⁄8 teaspoon ground cumin
1 teaspoon salt
1⁄4 teaspoon ground black pepper
2 large avocados
2 bunches watercress, washed, or 2 bunches arugula
One pineapple, peeled, cored, and cut into 3 cups of bite-size cubes
1 small red onion, thinly sliced lengthwise
Tip: To check if an avocado is ripe, squeeze it gently in the palm of your hand. If it gives a little, it is ready to use
Adapted from Gran Cocina Latina by Maricel Presilla.