Caribbean Salad

Caribbean Salad

Jane Miller, SouthEastern Illinois Electric Cooperative
Servings 6


  • 1 20-ounce can pineapple chunks drained
  • 1 medium ripe avocado peeled
  • 1 medium red onion sliced
  • 1/3 cup bottled oil-vinegar dressing
  • 1/8 teaspoon cumin optional
  • Lettuce


  • Drain pineapple juice into a medium-sized bowl.
  • Cut avocado in half and remove pit. Cut avocado into chunks and add to the pineapple juice. Toss gently to coat. The juice helps prevent the avocado from darkening.
  • Just before serving, drain and discard juice. Add pineapple and onion to avocado and toss with salad greens.
  • Mix dressing with cumin and pour over salad ingredients. Toss to coat.


Editor’s note: Miller suggests enjoying this salad with pork.