Pineapple & Avocado Salad

This refreshing, simple Cuban salad recipe captures the flavors of the tropics. Serve alongside spiced chicken or pork, with rice and beans.

Prep/Cook Time: 20 Minutes, Servings: 8

Ingredients

¼ cup thinly sliced red onion, separated into rings
Ice water
2 firm ripe avocados
1 medium fresh pineapple
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
½ teaspoon kosher salt

Directions

Soak onion in a small bowl of ice water for 15 minutes to mellow the bite.
Meanwhile, halve avocados and cut each half into slices. Peel pineapple, halve lengthwise into quarters, remove the core and cut each quarter crosswise into slices.
Whisk oil and lime juice in a small bowl. Drain the onion and pat dry. Arrange half the avocado, pineapple and onion on a serving plate, sprinkle with ¼ teaspoon salt and drizzle with half the dressing; repeat the layers.

Nutritional Information

Per Serving: 186 Calories, Total Fat: 13 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrates: 20 g, Fiber: 5 g, Total Sugars: 12 g, Added Sugars: 0 g, Protein: 2 g, Sodium: 75 mg, Potassium: 374 mg, Folate: 62 mcg, Calcium: 22 mg

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