Avocado and Pineapple Salad


  • Serving Size: Serves 10
  • 1/4 cup olive oil
  • 2 Tbs. fresh lime juice
  • 1 Tbs. fresh orange juice
  • Kosher salt and freshly ground black pepper
  • 1/2 small red onion, thinly sliced crosswise
  • 1 habanero chile, seeded and finely chopped
  • 1 large Florida avocado or 2 medium Hass avocados, sliced 1/4 inch thick lengthwise, then cut crosswise into halves or thirds
  • 1 small pineapple (about 2-1/2 lb.), peeled, quartered, cored, and sliced crosswise 1/4 inch thick


1. Whisk the oil, lime and orange juices, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Add the onion and habanero and toss. Set aside at least 10 minutes and up to 45 minutes.

2. Meanwhile, shingle the pineapple and avocado on a very large flat platter or 2 smaller platters. Using a fork, scoop the onion slices out of the vinaigrette and scatter them over the avocado and pineapple. Drizzle the remaining vinaigrette over the entire platter. Season with a little salt and serve within 1 hour.

- Julissa Roberts for Fine Cooking