Roasted Pineapple and Avocado Salad by Gigo

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

Directions:

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.

Number of Servings: 4