Plateworthy: The Salad Days

From my husband. We'll just call him Plateworthy. He is quite a dish.


Pineapple, Spinach, and Avocado Salad
Serves: 4
Time: 10 min.

Refreshing, light, packed with vitamins, this makes a perfect springtime salad. Using fresh pineapple here means an extra five minutes peeling, coring, and chopping it yourself, but if you’re used to the canned yellow-white stuff, the sweetness and soft texture of fresh pineapple will be worth your while. If your supermarket sells freshly chopped pineapples in the produce section and you’re willing to shell out a little extra, all the better.

For the salad:
3 oz. spinach, loosely packed
1 avocado, peeled, seeded, and cut into large dice
1 1-inch ring pineapple, chopped (about ¾ cup)
1 carrot, peeled then shaved with peeler
2 handfuls crushed walnuts
2 oz. grated farmer’s cheese (or Swiss) (optional)

For the dressing:
3 tablespoons vegetable oil
1 tablespoon rice vinegar
1 teaspoon soy sauce

Combine all the salad ingredients in a large bowl. In a separate small bowl, whisk the dressing ingredients together. Taste for seasoning before adding to the salad.