Avocado, Mango & Pineapple Salad With Pistachios And Pickled Shallots (Recipe)

Avocado, Mango & Pineapple Salad
With Pistachios And Pickled Shallots

1 medium shallot (1 to 2 oz.), sliced into very thin rings

2 tbs. champagne vinegar or rice vinegar kosher salt

3 tbs. extra-virgin olive oil

1 tsp. red-wine vinegar

2 cups baby arugula or watercress

1 cup roasted, salted pistachios, coarsely chopped

1 tbs. thinly sliced fresh mint

1 tbs. thinly sliced fresh basil

Freshly ground black pepper

3 medium firm-ripe avocados (6 to 7 oz. each), peeled, pitted, and sliced lengthwise

1 inch thick

2 kiwis, peeled, halved, and sliced 1 inch thick

1 medium mango, pitted, peeled, and sliced lengthwise 1 inch thick

1 medium pineapple, peeled, cored, and cut into 1 –inch dice (about 2 cups)

1. In a small bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil and red-wine vinegar into the shallot vinegar.

2. In a medium bowl, toss 1 Tbs. of the vinaigrette with the pickled shallot, arugula, pistachios, mint, basil, 1 tsp. salt, and a few grinds of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.

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