Avocado, Pineapple & Radish Salad inCitrus Herb Vinaigrettewith Macadamia Nuts & Chevre

Recipe makes 4 to 6 portions

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Ingredients + Cooking

3 cups Salad Greens, such as Romaine, Spinach, Red Leaf or Green Leaf

Citrus Herb Vinaigrette, recipe below

2 or 3 Avocado, skin and pit removed, fruit cut into bite size pieces

Half of a Pineapple, skin and tough core removed, fruit cut into bite size pieces

1 or 2 Radish, finely julienned or thinly sliced

Sea Salt & Fresh Pepper as needed to crush over the Avocado

¼ cup Macadamia Nuts, chopped, raw or roasted as desired

2 oz. Chevre (Soft Goat Cheese), crumbled

In a large bowl toss the salad greens with half of the vinaigrette; divide the dressed greens between serving plates. 

Scatter the avocado, pineapple and radish around each portion of salad.  Drizzle the remaining dressing over the avocado mixture, then top with sea salt and fresh pepper.  Garnish with the nuts and cheese

Citrus - Herb Vinaigrette

Recipe makes about 1 cup of vinaigrette

Zest and Juice of 2 Organically Grown Oranges, Tangerines or Tangelos

1 Tb. Aged Sherry Vinegar or White Balsamic Vinegar

1 to 2 Tb. Fresh Herb, finely chopped (mint, dill, cilantro, basil, sage, or thyme)

½ tsp. Kosher Sea Salt

2 Tb. Dijon Mustard

¼ cup Extra Virgin Olive Oil

In a mixing bowl, whisk together the orange zest and juice, herbs, vinegar, sea salt and mustard to smooth consistency.  Slowly whisk in the olive oil to emulsify the vinaigrette.  Season to taste with more sea salt and fresh pepper to taste preference. 

Vinaigrette can be kept refrigerated for up to 7 days.

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