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
- Mix the garlic, olive oil, lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning and set aside.
- Cut the avocados lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
- Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter. Add the pineapple, red onion, and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress.
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.