Avocado Pineapple Blueberry Salad

California Avocado Commission

Avocado Pineapple Blueberry Salad

Serves 6. Recipe is provided By the California Avocado Commission, which says to serve with grilled entrees.

¾ cup diced grilled pineapple

¼ cup orange juice

1 tbl. lime juice

1 tbl. orange zest

1 tsp. lime zest

½ cup vegetable oil

6 cups mixed lettuces and greens

¾ cup diced ripe avocado

¾ cup fresh blueberries

¼ cup thinly sliced red onion

1. Grill fresh pineapple slices until lightly caramelized and showing grill marks on both sides. Remove from grill and dice. Measure and reserve any extra for another use.

2. Combine juices and zest in a bowl. Whisk vigorously while slowly drizzling in the oil until completely combined.

3. Reserve a small amount of dressing. In a large bowl, toss the mixed lettuces and greens with the remaining dressing. Divide greens evenly onto serving plates.

4. Using the same bowl, combine the diced grilled pineapple, avocado, blueberries, red onions and reserved dressing; toss to coat. Disperse the mixture evenly over the greens and serve immediately.

Serving suggestion: For an entree salad top with grilled tuna or other seafood, poultry or veggie patties.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.

Nutritional analysis per serving: 120 calories, 7 grams total fat (1 gram saturated, 0 grams trans, 2 grams poly, 3.5 grams mono), 0 milligrams cholesterol, 30 milligrams sodium, 320 milligrams potassium, 15 grams total carbohydrates, 5 grams dietary fiber, 6 grams total sugars, 3 grams protein.