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Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette and Toasted Cashews


Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette and Toasted Cashews



In this recipe, thin slices of golden pineapple are topped with rich chunks of avocado and drizzled with a fruity pomegranate vinaigrette. An excellent menu option for vegetarian menus.


  • 2 fresh avocados peeled, pitted, diced, see note
  • 1 pineapple peeled, cored, and thinly sliced on mandolin
  • 1 lemon finely zested, then juiced
  • 2 tablespoons mint chiffonade
  • 1/4 cup cashews toasted, then chopped
  • Salt to taste

Pomegranate Vinaigrette (Yield: 1/2 cup):

  • 2 tablespoons red wine vinegar
  • 1 tablespoon pomegranate molasses
  • 6 tablespoons olive oil
  • Salt and pepper to taste


Pomegranate Vinaigrette:

  1. 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:

  1. Place diced avocado in a large bowl. Dilute the lemon juice with a little water; add to the avocados along with the lemon zest, mint, and a pinch of salt. Carefully toss the mixture to coat the avocado.
  2. 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 tablespoon of the chopped cashews.
  3. Serve.


Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe by Nora Pouillon, Chef/Owner, Restaurant Nora (Washington D.C.) with the California Avocado Commission

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