Skip Nav

Avocado, Mango, Pineapple, and Kiwi Salad with Pistachios and Pickled Shallots Recipe

Tropical Fruit Salad with Arugula and Pickled Shallots

Tropical Fruit Salad with Arugula and Pickled Shallots

Fine Cooking

Ingredients

  1. 1 medium shallot (1 to 2 oz.), sliced into very thin rings
    2 Tbs. Champagne or rice vinegar
    Kosher salt
    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)

Directions

  1. In a medium bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into the shallot vinegar.
  2. In a medium bowl, toss 1 Tbs. of the vinaigrette with the pickled shallots, arugula or watercress, pistachios, mint, basil, 1/4 tsp. salt, and a few grinds of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.

Serves 4-6.

Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds