Pineapple Avocado Salad


  • 1 Tbsp. grape seed oil
  • 1 Tbsp. honey
  • 1 pineapple, peeled, cored and cut into half inch thick pieces
  • 1/3 c. red onion, finely chopped
  • 1 avocado, diced
  • 1/4 c. cilantro minced
  • 1 Tbsp. lime juice
  • 1/2 tsp. salt
  • 1/4 tsp. ground cumin


  1. in a large bowl, add the pineapple pieces, grape seed oil, and honey. Toss.
  2. Heat a large pan on medium-high, spray with cooking oil spray, and add pineapple mixture. Heat and toss for about 3 minutes. Return to bowl, add remaining ingredients and serve. Good on top of baked corn chips.
Browse Cook(s): Valisa Nogueira
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.