MEXICAN PINEAPPLE SALAD (for four)

one 3 pound pineapple, peeled and cut into ¼ inch pieces

three 7 to 8 ounce avocados, cut into cubes

1 small red onion, thinly sliced (½ cup)

¼ cup chopped cilantro

2 to 3 tablespoons olive oil

1 tablespoon distilled white vinegar

juice of 1 lime

salt and pepper to taste

1. Toss together all the ingredients with ¾ teaspoons salt and ½ teaspoon pepper.

adapted from Gourmet Magazine, February, 2009

SERVE WITH:   Black bean chile