According to Maricel, peppery watercress is the green of choice in Cuba.

Three 1/2 -inch-thick slices cored fresh pineapple
1/4 cup extra-virgin olive oil
2 Tbsp. cider vinegar or freshly squeezed lime juice
3 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cumin
2 bunches watercress (7 cups)
1 large Florida (West Indian) avocado or 2 smaller California avocados (about 9 oz. each), halved, seeded, peeled, and cut into 1-inch chunks
1 small red onion, cut into very thin slivers

1. For grilled pineapple slices, on a charcoal grill, grill the pineapple slices on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until heated through, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place pineapple slices on grill rack. Cover and grill as above.) Cut grilled pineapple slices into chunks; set aside. (Or, omit grilling and cut fresh pineapple slices into chunks.)

2. For the dressing, in a small bowl whisk together olive oil, cider vinegar, garlic, salt, black pepper, and cumin. Set aside.

3. Place watercress in a colander and rinse under cold running water, being careful to remove any grit or sand. Gently pat dry with paper towels. Place watercress in a large bowl. Toss with half of the dressing. Arrange greens on a serving platter. In a small bowl toss avocado with remaining dressing. Arrange avocado atop watercress. Top with pineapple chunks and red onion. Serve immediately. Makes 6 to 8 servings.

Per serving: 171 cal., 14 g fat (2 g sat. fat), 0 mg chol., 215 mg sodium, 11 g carbo., 4 g fiber, 2 g pro.