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Roasted Pineapple and Avocado Salad by Gigo

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Submitted by: margekg

 

Pineapple chunks, roasted in the oven, are combined with avocado, mint, balsamic vinegar and spinach.
 

Ingredients

  • 2 cups peeled and cored fresh pineapple in 3/4-inch chunks
  • 1/2 teaspoon light brown sugar
  • Kosher salt
  • 1 1/2 TBS. extra-virgin olive oil
  • 1 1/2 TBS. balsamic vinegar
  • 2 Haas avocados, cut into 3/4 inch chunks
  • 4 cups baby spinach
  • 12 Mint leaves
  • Freshly ground pepper
  • Lime wedges, for serving

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Method

Preheat the oven to 400F. In a medium bowl, toss the pineapple with the brown sugar and 1/2 teaspoon of salt. Spread the pineapple on a baking sheet and roast in the upper third of the oven for about 10 minutes, or until softened and just beginning to brown. In a medium bowl, whisk the olive oil with the vinegar. Add the avocados, spinach and mint; season with salt and pepper; toss. Transfer the salad to plates, top with the pineapple and serve with lime wedges.

 

Notes:

 

Number of Servings: 4

 

Submitted by: margekg ()

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