Pedro's Ensalada Guacamola

My friend in California commented on my BLTA suggesting I try an Ensalada Guacamola (not to be confused with Mexican Guacamole). Here it is.

"Peel and cube equal amounts of fresh (I used canned) pineapple and avocado, slice a red or sweet onion (Vidalia or Maui will do) very thinly. Season to taste with salt and pepper. Dress with a simple vinaigrette. It's so fresh and to die for!"
Thanks Pedro!

Salsa de Aguacate: Avocado Sauce

To make this avocado sauce I followed the recipe in Memories of a Cuban Kitchen by Urrutia Randelman. The recipe call for 2 ripe avocados, but as it turns out, I only had one that was ripe enough; nevertheless, these are the proportions.

2 large, ripe avocados
juice of 1 lime
1/2 cup chopped pimento-stuffed green olives
1 tbsp Spanish capers, drained
6 tbsp olive oil
salt and pepper

In a non reactive bowl, mash the avocados to a paste. All the ramaining ingredients and  blend well. Place on avocado pit in the sauce to keep it from darkening and refrigerate until ready to serve as a dip.

Pretty simple.