Looking for a new fruit salad recipe? I've found one! This scrumptious salad combines the sweetness of tropical fruits with creamy avocados, peppery arugula, crunchy pistachios, and tart shallots. Once all of the fruit has been prepped, this salad is easy to make. If you have never cut a pineapple, don't fret it, just follow these simple steps. The vinaigrette is wonderfully complex. It's a blend of champagne vinegar infused with shallots, red wine vinegar, and olive oil. Ready to try a new take on an old classic? Keep reading for the recipe.
1 medium shallot (1 to 2 oz.), sliced into very thin rings Serves 4-6.
2 Tbs. Champagne or rice vinegar
3 Tbs. extra-virgin olive oil
1 tsp. red wine vinegar
2 cups baby arugula or watercress
1/4 cup roasted, salted pistachios, coarsely chopped
1 Tbs. thinly sliced fresh mint
1 Tbs. thinly sliced fresh basil
Freshly ground black pepper
3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick
2 kiwis, peeled, halved, and sliced 1/4 inch thick
1 medium mango seeded, peeled, and sliced lengthwise 1/4 inch thick
1/2 medium pineapple, peeled, cored, and cut into 1/2-inch dice (about 2 cups)
1 medium shallot (1 to 2 oz.), sliced into very thin rings