Monday, April 4, 2016

Pineapple Avocado Salad

I know this sounds a bit unorthodox, but it is amazing! the tastes compliment each other so perfectly, and all you really have to do it cut and assemble. A dish this impressive and easy deserves to be on almost all your spring / summer menus. 

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)

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.