Avocado Black Bean Pineapple Salad with Cilantro Puree
Tropical salad combining creamy avocado, earthy black beans, and bright pineapple, finished with a vibrant cilantro-lime puree and pickled habanero onions. This version layers fresh citrus, roasted aromatics, and a smoky chipotle accent for complexity. Serve as an elegant appetizer plated with tortilla chips, or use as a fresh topping for grilled chicken or fish. The make-ahead components (cured onions and cilantro puree) allow flexible timing and generous yields mean extra sauce for other dishes.
Ingredients
- ½ cup black beans, cooked
- 1 avocado Hass, diced
- ¼ cup pineapple, diced
- ¼ cup red onion, from cured batch, see prep
- 1 tablespoon cilantro puree, see prep
- 1 tablespoon pepper sauce, chipotle
- 9 ½ tablespoon lime juice, fresh squeezed, divided
- salt, coarse, to taste
- pepper, to taste
- 2 red onion, thinly sliced, for curing
- 2 cup lime juice, fresh squeezed, for curing
- 1 habanero pepper, mincedjalapeño1:1vegetarianvegan
milder heat
- 1 cup cilantro, fresh, washed
- ½ cup lime juice, fresh squeezed, for puree
- 1 cup oil, vegetable, canola, or corn
- 2 garlic clove, roasted
- ¼ cup onion, roasted, for puree
Instructions
- 1
Roast onion and garlic at 450F for 25 minutes until caramelized.
- 2
Place thinly sliced red onions in a container, pour lime juice over top, add minced habanero, salt, and pepper. Cover and refrigerate for three days, or at least a few hours to cure.
- 3
Puree cilantro, lime juice, roasted garlic, roasted onions, and salt in a blender until smooth. While blending, add oil in a slow stream until emulsified. Transfer to a squirt bottle if desired.
- 4
Combine black beans, diced avocado, diced pineapple, cured red onions, cilantro puree, chipotle sauce, coarse salt, pepper, and lime juice in a stainless steel bowl.
- 5
Plate by drizzling cilantro puree and chipotle sauce on a plate. Place two tablespoons of salad in center, top with a tortilla chip, fill chip with a teaspoon of additional salad, and serve.
Tips
Cure onions for three days if possible, but even a few hours will develop flavor; keep roasted aromatics on hand to prep purees and sauces ahead.
Use a stainless steel bowl to prevent discoloration from avocado; assemble just before serving to keep avocado from browning.
Cilantro puree yields extra, which freezes well and works with grilled meats, tacos, or as a drizzle for soups.
Good to Know
Cured onions keep refrigerated for up to two weeks. Cilantro puree keeps refrigerated for three days or freezes for up to three months. Assembled salad is best consumed within one hour.
Cure onions one to three days ahead. Make cilantro puree up to two days ahead and refrigerate, or freeze for longer storage. Roast onions and garlic up to two days ahead.
As an elegant appetizer plated with tortilla chips and drizzles of sauce (serves four), or as a main salad (serves two). Also serve as a topping for grilled chicken, fish, or shrimp.
Common Mistakes
Do not assemble salad until just before serving to prevent avocado from oxidizing and browning.
Do not skip curing onions entirely; even partial curing mellows their bite and balances the salad.
Substitutions
Dairy-Free Swaps
Vegan Options
milder heat
creamier alternative
FAQ
Can I make this salad without cured onions?
Yes, use fresh thinly sliced red onion mixed with a squeeze of lime juice, but flavor will be sharper. Curing mellows onion and creates complexity; three hours minimum improves the dish considerably.
How long does cilantro puree keep?
Refrigerated in an airtight container, it keeps three days. For longer storage, freeze in ice cube trays and thaw as needed; puree keeps up to three months frozen.
What if I don't have a blender for the puree?
Finely mince cilantro, garlic, and roasted onions by hand, then whisk with lime juice, salt, and oil. Texture will be chunkier but flavor remains bright and herbaceous.