Pineapple Carpaccio with Avocado Tomato Relish
Yeilds 4 servings
Ingredients:
- 2 fresh avocados
- 1 golden fresh pineapple, peeled, cored, and thinly sliced
- 1 tomato, diced
- 1 lemon finely zested then juiced
- 2 tbsp. fresh mint
- 1/4 cup sliced almonds
- 1/2 cup pomegranate vinigarette (below)
Pomegranate Vinigarette:
- 2 tbsp. red wine vinegar
- 1 tbsp. pomegranate molasses
- 6 tbsp. olive oil
- salt and black pepper to taste
Instructions
- For vinigarette: mix ingredients in a blender, aside from the oil. Slowly drizzle oil in to emulsify. Add salt and pepper to taste
- Place diced avocado and diced tomato in a large bowl, squeeze fresh lemon juice, and add lemon zest, mint, and a pinch of salt before tossing the avocados lightly
- Place a thin slice of pineapple on serving plate
- divide avocado mix into four portions and spoon one portion on top of the pineapple
- Drizzle salad with vinigarette and top with almonds