Ensalada de Aguacate y Piña

Avocado and Pineapple Salad

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Eating Cuban

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

If someone offers you Cuban guacamole, they are probably referring to this interesting and refreshing salad. Both pineapples and avocados grow well in Cuba and though at first it may seem like an unusual combination, the textures and flavors of the two fruits are complementary. This is a wonderful salad to serve with roast chicken or pork.


  • 1 ripe pineapple
  • 2 tablespoons fresh lime juice
  • 2 tablespoons white wine vinegar or distilled white vinegar
  • tablespoons sugar
  • ¼ teaspoon salt, or to taste
  • ¼ cup extra-virgin olive oil
  • ¼ cup finely chopped red onion
  • 2 large ripe but not mushy Florida avocados, or 3 to 4 Hass avocados
  • 1 tablespoon chopped fresh cilantro


Cut the pineapple in half lengthwise. Remove and discard the tough core and use a paring knife to cut out the inner flesh, leaving the sturdy shell; dice the pineapple flesh. Place the diced pineapple and any juice in a large, nonreactive bowl. Set the two pineapple halves aside to use as containers for the salad.

In a small mixing bowl, whisk together the lime juice, vinegar, sugar, and salt. Gradually whisk in the oil, then stir in the onion.

Peel, pit, and dice the avocados. Add the avocado to the pineapple. Drizzle with the dressing and sprinkle with the cilantro. Toss gently and spoon the salad into the pineapple halves. Arrange the pineapple halves on a platter and serve.