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Pineapple & Avocado Salad

Pineapple & Avocado Salad

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


  • 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


  • Soak onion in a small bowl of ice water for 15 minutes to mellow the bite.
  • 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.
  • 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.



AUTHOR Darra Goldstein
BRAND EatingWell

YIELD 8 servings
ACTIVE TIME 20 minutes
TOTAL TIME 20 minutes


Per serving 186 Calories
Total Fat 13 g
Saturated Fat 2 g
Mono Saturated Fat 9 g
Cholesterol 0 mg
Sodium 75 mg
Fiber 5 g
Protein 2 g
Potassium 374 mg
Added Sugars 0 g
Total Sugars 12 g
Calcium 22 mg
Folate 62 mcg
Omega-6 1 g
Vitamin E 3 mg
Vitamin B3 1 mg
Carbohydrate Servings 1

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