just-squeezed lime juice (about 1 large lime)
garlic cloves, smashed, peeled, roughly chopped
kosher or flaky salt
pineapple slabs (from about 1/2 average-sized pineapple)
1 1/4 pounds
large avocados, peeled, pitted, and roughly chopped
In This Recipe
Combine the olive oil, lime juice, and raisins. Leave to soak while you prep the salad.
Turn on the broiler. Line a rimmed sheet tray with foil. Add the pineapple slabs. Combine the sugar and cayenne in a small bowl, then sprinkle half on top of the pineapple. Broil for 5 to 10 minutes, until very charred. Remove from the oven, flip over, and sprinkle the rest of the cayenne sugar on top. Broil for another 5 or so minutes until charred. Cool completely (a freezer helps!), then chop into big chunks.
Prep the carrots. Use a vegetable peeler to strip the carrots into long ribbons into a big bowl. This will become trickier as you whittle down the vegetable—I like to save the very center for future snacks. Add the cilantro and pineapple to the bowl.
Finish the dressing. Dump the olive oil, lime juice, and raisins into a food processor, along with the garlic, cumin, and salt. Pulse until a creamy, chunky dressing forms. Season with salt to taste.
Add about half the dressing and a pinch of salt to the salad. Toss. Add more dressing to taste—you may not use all of it. Add some avocado, give a very gentle toss, then top with the rest. Serve immediately.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in November 2021!). And see what she's up to on Instagram at @emmalaperruque.