Pineapple & Avocado Salad

Pineapple & Avocado Salad

3 Reviews
From: EatingWell Magazine, March/April 2016

This refreshing, simple Cuban salad recipe captures the flavors of the tropics. Serve alongside spiced chicken or pork, with rice and beans.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ¼ 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
  • ½ teaspoon kosher salt
  • Freshly ground pepper to taste (optional)

Preparation

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  1. Soak onion in a small bowl of ice water for 15 minutes to mellow the bite.
  2. 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.
  3. 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 ¼ teaspoon salt and drizzle with half the dressing; repeat the layers. Garnish with pepper, if desired.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 186 calories; 13 g fat(2 g sat); 5 g fiber; 20 g carbohydrates; 2 g protein; 62 mcg folate; 0 mg cholesterol; 12 g sugars; 0 g added sugars; 140 IU vitamin A; 60 mg vitamin C; 22 mg calcium; 1 mg iron; 75 mg sodium; 374 mg potassium
  • Nutrition Bonus: Vitamin C (100% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 2½ fat

Reviews 3

June 23, 2017
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By: Sharmin Sampat
Quick, easy and delicious.
August 29, 2016
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By: suitske
I brought this to a party where it was served with grilled chicken, and it was a big hit. I'll definitely make it again.
August 18, 2016
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By: Penelope Wall
So simple, fresh & tasty.