This delicious tropical salad with pineapple, mango and pomegranate arils served up with a quick and easy avocado vinaigrette. This delightful salad brightens any meal with its combination of sweet and tart flavors all brought together by the creamy avocado dressing.
Place avocado, orange juice, white vinegar, garlic powder and cilantro into the blend and blend until smooth. Taste and adjust the salt and pepper as desired.
Prepare salad to serve
Toss the mixed greens with the avocado vinaigrette. Top the salad with other ingredients.
Notes
Tips for BEST results:Store fresh pineapple properly when you bring it home from the store. If the store displays pineapple at room temperature, it's important to store the whole uncut pineapple the same way at home until you are ready to cut it. This keeps it from developing brown spots. It will last several days when stored in a cool dry place. If you buy pre cut pineapple or once you cut the pineapple, cover it tightly and store in the refrigerator for up to three days.Make sure all the fruits you use in your salad are ripe for a sweeter flavor.Make the avocado vinaigrette within 24 hours of serving the salad. Avocados easily oxidize and turn brown after cutting them. The lime in the dressing slows this process down but the color will still change and dull a bit the longer it sits. Any color change will not impact the flavor of the dressing.Trim the outside of the pineapple well to remove the very tough brown “eyes” and skin. These areas do not taste great and contribute an unappealing texture to the salad.To release the juice in the limes and orange, roll them on the counter before cutting them in half to squeeze. Then use a lime-lemon squeezer to get the maximum amount of juice from the limes.