Recipes and Links

Pineapple, Blueberry, and Avocado Salad

Yield: 3-6 Salads and about 1/2 cup of dressing

¼ cup Flying Olive Blood Orange Extra Virgin Olive Oil

2 Tbsp Flying Olive Pineapple Balsamic Vinegar

2 Tbsp Flying Olive Blueberry Balsamic Vinegar (If you’d rather your salad dressing is light, add another 2 Tbsp of the Pineapple Balsamic)

1 tsp lime zest (zest first, then squeeze for juice)

2 tsp lime juice

¼ tsp onion powder, optional

Pinch of salt

Freshly ground black pepper

8 cups Mixed Greens

3/4 cup diced pineapple or canned pineapple tidbits, drained

3/4 cup fresh blueberries

3/4 cup diced somewhat firm, ripe avocado

¼ cup thinly sliced red onion

Directions:

Mix the Flying Olive Blood Orange EVOO, Pineapple Balsamic and Blueberry Balsamic with a whisk or shake in a small jar with a lid. Add the lime zest, lime juice, onion powder, salt, and black pepper and mix again.

In a large bowl, add the mixed greens. Pour 1/2 of the dressing on the salad and toss. Divide the salad, placing the greens on individual plates or bowls.

Add the pineapple, blueberries, avocado, and red onion to the same bowl that held the greens and ½ of the remaining dressing. Gently toss (the avocados don’t like this and get mushy if you mix them too much).

Divide the fruit among the salads. Serve immediately with the remaining dressing on the side.

Submitted by Barb L.