Pineapple and Avocado Salad
¼ c. red onion, sliced thin
2 firm avocados
1 medium fresh pineapple
3 tbsp. extra-virgin olive oil
1 tbsp. fresh lime juice
½ tsp. kosher salt
freshly ground pepper
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. Garnish with pepper, if desired.