Caribbean Salad
Jane Miller, SouthEastern Illinois Electric Cooperative
Servings 6
Ingredients
- 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
Instructions
- 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.
Notes
Editor’s note: Miller suggests enjoying this salad with pork.
