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The Cuban Cuisine Primer
Ramona V. Abella
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Cuban Style Guacamole
by Ramona V. Abella
Servings:
6 - 8
Ingredients:
- 1 large, ripe Florida avocado or 3 California avocados, cut into
medium wedges
- 1/3 to ½ fresh pineapple cut into ½ " chunks,
or 1 can (16-oz) pineapple chunks packed in water
- 1 small onion, sliced very thin
- ¼ cup canola oil or to taste
- 1/3 cup white vinegar or to taste
- salt
Method:
Peel pineapple and cut into ½ " chunks. Peel avocado(s) and slice into
medium wedges. Peel and slice onions into very thin slices. Mix all the
ingredients in a shallow bowl with salt, vinegar, and oil to taste. There
should be enough liquid for all the ingredients to be completely covered
by the tasty mixture and even have left over dressing into which to dip
some delicious light and crusty bread.
Tip:
Do not prepare too far in advance of serving as the avocado slices
will turn brownish and mushy. You may serve the salad at room
temperature or chilled.
Ms. Ramona V. Abella's website:
The Cuban Food Fairy
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