Maricel E. Presilla's Cuban Avocado, Watercress, and Pineapple Salad

INGREDIENTS

• 3 garlic cloves, finely chopped
• 1 small red onion (5 ounces), thinly slivered lengthwise
• 1 tablespoon sugar
• 2 bunches watercress
• 1 large Florida (West Indian) avocado or 2 Haas avocados
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 tablespoons cider vinegar or fresh lime juice
• One 2 1/2 pound pineapple, peeled, cored, and cut into four 1-inch thick slices
• 1/8 teaspoon ground cumin
• 1 teaspoon salt