Author Notes
This summer salad is refreshing in its simplicity and quick prep time. It calls for a light simple dressing that doesn't overpower, to showcase the sweet tangyness of the pineapple and the creamy, mild nutiness of the avocado. Serve it on its own as a refreshing afternoon snack or with grilled meats for dinner. —Silvia Nena
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Ingredients
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1
Pineapple, quartered, cored and thinly sliced
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2
Avocados, halved and thinly sliced
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1/8
Small Red Onion, thinly sliced, rinsed and halved (optional)
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3 tablespoons
Canola Oil or other light flavored oil
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1 tablespoon
Rice Vinegar or other light flavored vinegar
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1/8 teaspoon
Sugar
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1/8 teaspoon
Pink Himalyan Salt or to taste
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1/8 teaspoon
White Pepper
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1/8 teaspoon
Dried Herbs de Provence or Thyme
Directions
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Whisk together all dressing ingredients and blend well. Set aside.
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Assemble salad by alternating pineapple and avocado slices on a plate. Sprinkle onion over top, if using.
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Re-whisk dressing ingredients, if they have separated or settled to the bottom. Spoon dressing over top of salad.
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