© Edward Pond
Active Time
15 MIN
Total Time
25 MIN
Yield
Serves : 4

How to Make It

Step 1    

Preheat the oven to 400°. In a medium bowl, toss the pineapple with the brown sugar and 1/2 teaspoon of salt. Spread the pineapple on a baking sheet and roast in the upper third of the oven for about 10 minutes, or until softened and just beginning to brown.

Step 2    

In a medium bowl, whisk the olive oil with the vinegar. Add the avocados, spinach and mint, season with salt and pepper and toss. Transfer the salad to plates, top with the pineapple and serve with lime wedges.

Notes

One Serving 270 calories, 20.9 gm total fat, 3.1 gm saturated fat, 23 gm carb.

You May Like