Refreshing Pineapple and "Greens"

Ingredients (Serves 4)

  • 2 limes
  • 2 garlic cloves, minced
  • 2 very ripe, soft avocados
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. balsamic vinegar
  • Pinch of salt
  • 3 cups fresh pineapple chunks
  • 5-6 cups field green salad mix
  • 1 large English cucumber, cut into large chunks


  1. In a very large mixing bowl, add the pineapple, greens and English cucumber and toss.
  2. Place the green flesh of two avocados in a blender, along with the garlic, oil, vinegar, and salt.  Roll the limes with a little pressure on a hard surface to soften.  If desired, zest one lime, and place the zest in the blender.  Cut the limes in half and squeeze the juice of 1 ½ limes into the blender.  Pulse the blender until the avocado mixture is smooth and the ingredients are well blended.
  3. Slice the remaining ½ of the lime into 4 pieces and use as the garnish.
  4. Serve 1/4th of the salad mixture on a plate and drizzle with 1/4th of the dressing.  Repeat for the remaining three plates.


  • Do not drizzle the dressing onto the salad until just prior to serving.  If not serving all four servings, place the dressing in a covered container.  It can be stored for up to 3 days.
  • To add protein to this salad, consider black beans or cooked boneless chicken breast.  This makes for a great lunch time meal.
  • Sprinkle a few slivered almonds or crushed walnuts on the salad to add a little more omega 3s  and healthy fat.  Just a few to keep the calorie level of the salad in check.
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