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.

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  1 medium shallot (1 to 2 oz.), sliced into very thin rings
  
  


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  2 Tbs. Champagne or rice vinegar
  
  


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  Kosher salt
  
  


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  3 Tbs. extra-virgin olive oil
  
  


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  1 tsp. red wine vinegar
  
  


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  2 cups baby arugula or watercress
  
  


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  1/4 cup roasted, salted pistachios, coarsely chopped
  
  


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  1 Tbs. thinly sliced fresh mint
  
  


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  1 Tbs. thinly sliced fresh basil
  
  


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  Freshly ground black pepper
  
  


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  3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick
  
  


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  2 kiwis, peeled, halved, and sliced 1/4 inch thick
  
  


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  1 medium mango seeded, peeled, and sliced lengthwise 1/4 inch thick
  
  


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  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.