Serves 6
For the dressing:
1⁄4 cup fresh lime juice
1 Tbsp. honey
1 tsp. Creole seasoning
1⁄4 tsp. cumin
1 clove minced garlic
Whisk all the ingredients together in a mixing bowl and set it aside.
For the salad:
1 fresh pineapple, cut into chunks
2 ripe avocados
1⁄2 cup red onion, sliced thin
1⁄2 cup toasted pepitas
1 bag baby arugula
1. Place the pineapple slices into a mixing bowl and pour the dressing over them. Cover the bowl and chill for an hour or so.
2. Before serving, use a slotted spoon to remove the pineapple from the dressing and place the chunks on top of the arugula.
3. Top the salad with the thin slices of red onion and toasted pepitas.
4. Drizzle the salad with what’s left of the dressing and serve.
