Pineapple & Avocado Salad

Ingredients

• Onions

  Raw

  ¹⁄₁₆ cup, sliced or 4g

• Water

  Plain, clean water

  ⅛ cup or 30g

• Avocados

  California, raw

  ¼ fruit, without skin and seed or 34g

• Pineapple

  Raw, all varieties

  ⅛ fruit or 113g

• Olive oil

  Salad or cooking

  ⅜ tbsp or 5g

• Lime juice

  Raw

  ⅛ tbsp or 2g

• Salt

  Table

  ¹⁄₁₆ tsp or 0.4g

• Pepper

  Spices, black

  ⅛ dash or 0.01g

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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