Recipe: Grilled Pineapple Salad with Avocado, Arugula and Olive Oil
- 1 pineapple, medium ripe
- 10 ounces of argula
- 2 ripe avocados
- 2 tablespoons, lemon juice
- 1 tablespoon, green Tabasco
- 3 tablespoons, extra virgin olive oil
Peel and cut the pineapple into tranches. Brush with extra virgin olive oil and mark the pineapple on the grill. Remove and place the pineapple in a shallow pan with the extra virgin olive oil, lemon juice and Tabasco. Let sit for 5 minutes.
Cut the avocado into slices. Remove the pineapple from the marinade. Dress the argula with the some of the marinade. Place the argula on a plate, arrange the pineapple and avocados on top of the argula.