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

From: Chef/owner Nora Pouillon, Restaurant Nora, Washington, DC. Yield: 4 servings.

2 fresh California Avocados*, peeled, pitted, diced
1 pineapple, peeled, cored and thinly sliced on mandoline
1 lemon, finely zested, then juiced
 2 Tbsp. mint, chiffonade
¼ cup cashews, toasted, then chopped
to taste, salt
as needed, pomegranate vinaigrette (recipe follows)

Pomegranate Vinaigrette (yields ½ cup):
2 Tbsp. red wine vinegar
1 Tbsp. pomegranate molasses
6 Tbsp. olive oil
to taste, salt and pepper

For pomegranate vinaigrette: Mix together pomegranate molasses and red wine vinegar in a blender. Gradually drizzle in the olive oil to emulsify. Add salt and pepper to taste.

To assemble: Place diced avocado in a large bowl. Dilute lemon juice with a little water; add to the avocados along with lemon zest, mint and a pinch of salt. Carefully toss the mixture to coat avocado. Place 3 thin slices of pineapple on each plate. Reserve rest of pineapple for another use. Top each plate of pineapple slices with ¼ of the avocado mixture. Drizzle each salad with some of the pomegranate vinaigrette. Sprinkle each with about 1 Tbsp. of the chopped cashews. Serve.

*Large avocados—about 8 ounces—are recommended for this recipe.

Photo: California Avocado Commission

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