Broiled Pineapple Salad with Avocado and Pickled Onion
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Vegan | Gluten Free
- For the pickled onion:
- 1 medium red onion
- ¾ cup water
- ¾ apple white wine vinegar
- 2 tablespoons honey
- ¾ teaspoon kosher salt
- For the broiled pineapple:
- ½ of a pineapple
- 2 jalapeños
- ½ teaspoon chili powder
- ¼ teaspoon chipotle powder
- 4 cups wild arugula
- 1 large avocado
- Extra virgin olive oil, for serving
- Flaky sea salt or kosher salt, for serving
- Freshly ground black pepper, for serving
For the pickled onion, thinly slice the onion into rings and put into a medium bowl.
In a small saucepan, combine the water, vinegar, honey, and salt over medium-high heat. Let come to a boil then pour over the sliced onion. Let the onions stand, stirring occasionally, until softened and cool.
For the broiled pineapple, first peel the pineapple. Then cut it into ¼-inch thick bite-size pieces and put on a rimmed sheet pan. Thinly slice jalapeños into rings and add to the pan. Sprinkle with the chili powder and chipotle powder and spread into a single layer.
Heat the broiler to high (with the rack about 4 inches from the top).
Broil the pineapple and jalapeño for 7 to 8 minutes, until charred. Let cool to room temperature.
Divide the arugula and broiled pineapple-jalapeños among bowls. Scoop out the avocado and add to the bowls. Lift some of the onions out of the liquid and add to the salads (store the remaining onions in the refrigerator for about a week). Drizzle the salads with some olive oil and sprinkle with salt and pepper.
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