California Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette, and Toasted Cashews

Serves: 4

Ingredients

2 Fresh Calfiornia Avocados*, peeled, pitted, diced
1 pineapple, peeled, cored, and thinly sliced on mandolin
1 lemon, finely zested, then juiced
2 Tbsp. mint, chiffonade
1/4 cup cashews, toasted, then chopped
As needed Salt to taste
As needed Pomegranate Vinaigrette (recipe follows)

Pomegranate Vinaigrette (Yield: 1/2 cup)

2 Tbsp. red wine vinegar
1 Tbsp. pomegranate molasses
6 Tbsp. olive oil
As needed Salt and pepper to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.