Avocado and Pineapple Salad (Ensalada de Aquacate y Piña)

The most difficult part of this salad is cutting up the pineapple, but once that part is done its as simple as shaking some dressing, and not mixing too much.

As for flavors, it is hard to go wrong with pineapple-anything or avocado-anything in my book, but this surprising combination of flavors is more than the sum of its delicious parts.

Avocado and Pineapple Salad (Ensalada de Aquacate y Piña) 

Salad
1 ripe pineapple
2 large ripe but not mushy avocados, Florida avocados if you can find them
¼ small red onion, sliced
1 tablespoon chopped fresh cilantro

Dressing
1 tablespoon fresh lime juice
1 tablespoon white wine vinegar
2 teaspoons sugar
¼ teaspoon salt
2 tablespoons extra virgin olive oil 

Combine all dressing ingredients in a small jar with a tight-fitting lid and shake well. Combine pineapple, avocado, and onion in a large bowl, add dressing, and very gently mix. Sprinkle with cilantro. 

Adapted from Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores by Beverly Cox and Martin Jacobs