Recipe Library
Pineapple & Avocado Salad
Pineapple and avocado slices mingle on the plate with mellow red onion rings. A bright lime and olive oil dressing coats every bite, balancing juicy sweetness with creamy richness and a touch of salt.
- Total
- 12 min
- Prep
- 12 min
- Serves
- 8
Nutrition per Serving
- Calories
- 186
- Protein
- 2g
- Carbs
- 20g
- Fat
- 13g
- Fiber
- 5g
- Sugar
- 12g
- Sodium
- 75mg
Ingredients
- 1/4 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
- 1/2 teaspoon kosher salt
- Freshly ground pepper to taste (optional)
Instructions
- 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 1/4 teaspoon salt and drizzle with half the dressing; repeat the layers. Garnish with pepper, if desired.