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

A shower of peppery greens balances the sweetness of the mango in this salad, and lets the avocado shine through.

• 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)

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.


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.