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Avocado Pineapple Salad
A light, sweet and savory Cuban-inspired salad recipe made with iceberg lettuce, fresh pineapple, avocado, and red onion topped with a citrus vinaigrette. A perfect summertime salad.
Course Salad
Cuisine Cuban
Keyword gluten free
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 236 kcal
⅓ cup vinegar ⅓ cup olive oil ⅓ cup orange juice freshly squeezed 1-2 tbsp lime juice freshly squeezed 1 ½ tbsp serrano pepper finely chopped (or jalapeño)- these babies are hot! ⅓ cup sugar Salt and pepper to taste 2 cups of fresh pineapple chunks 2 large avocados peeled and sliced 1 head iceberg lettuce shredded 1 medium sweet red onion sliced thin
Combine olive oil, vinegar, orange juice, lime juice, and sugar in a blender until smooth.
Add salt and pepper to this mixture to taste and stir in the diced serrano pepper.
Lightly toss the lettuce, pineapple, and red onion together.
Toss the dressing with the pineapple salad until everything is well coated.
Garnish individual salads with a few extra avocado slices and season with salt and pepper to taste.
Calories: 236 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 17 g | Saturated Fat: 2 g | Sodium: 12 mg | Potassium: 433 mg | Fiber: 5 g | Sugar: 16 g | Vitamin A: 482 IU | Vitamin C: 35 mg | Calcium: 27 mg | Iron: 1 mg