Pineapple & Avocado Salad

Ingredients

• Onions

  Raw

  ¼ cup, sliced or 29g

• Water

  Plain, clean water

  1 cup or 237g

• Avocados

  California, raw

  2 fruit, without skin and seed or 272g

• Pineapple

  Raw, all varieties

  1 fruit or 905g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Thinly sliced onions and separated into rings
2. Soak onion in a small bowl of ice water for 15 minutes to mellow the bite.
3. While the onions soak, halve avocados and cut each half into slices. Peel pineapple, and halve lengthwise into quarters, remove the core and cut each quarter crosswise into slices.
4. Whisk oil and lime juice in a small bowl. Drain the onion and pat dry.
5. 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.

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• Mexican Pineapple Salad
• Pineapple Shrimp Salad
• Cod with Pineapple Avocado Salsa
• Avocado Salad
• Arugula Avocado Salad
• Chickpea Avocado Salad