Recipe

Guacamole Camagüeyano (Avocado and Pineapple Salad)

2 large ripe Caribbean avocados (the ones that stay green when ripe)

1 ripe pineapple

1 cup light vinaigrette

1 red onion

Prepare the vinaigrette or use bottled product. I use a Good Seasons Italian packet mix with a good Spanish olive oil, which yields one cup. If you use a bottled product don’t use one that is too thick. Pour vinaigrette into the serving bowl.

Open, peel and cut the avocados into cubes (about an inch square) and add to vinaigrette. If Caribbean avocados are not available, use three or four Hass avocados and be real careful when tossing. Toss gently and ensure that the cubes are well coated with the vinaigrette so they do not turn brown.

Clean, core, and cut the pineapple into similar sized cubes and add to bowl. Peel and slice the red onion into rings. Add rings to bowl and toss gently.

Set aside for 20 minutes or more so flavor develops, or refrigerate to serve later. Serve at room temperature with slotted spoon.

Serves 6 to 8.

Source: My grandmother, Elia Rodríguez Casas de Martínez

Keywords: Ensalada de Aguacate y Piña, Camagüey Cuba