Avocado-Pineapple Salad

Avocado-Pineapple Salad
  • 5 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2

    ripe avocados, quartered

  • 1

    Juice of 1 lemon

  • 0.500

    fresh pineapple, quartered, cored

  • 1/2 cup
    (125 mL)

    whole walnuts

  • 6 leaves

    romaine lettuce

  • 1

    head radicchio

  • 1/2 cup
    (125 mL)

    hazelnut oil

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • Salt and pepper to taste

  • 2



Put avocado in a bowl and sprinkle with lemon juice.

Add pineapple, walnuts, shredded romaine and radicchio.

In a bowl, blend oil, mustard, salt and pepper.

Pour seasoned oil over the salad and toss lightly.

Garnish with endive leaves.

Source: Chef Soeur Angèle

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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