(20 oz.) pineapple chunks
2 ripe avocado, peeled
1 red onion, sliced
1/2 c. bottled oil-vinegar dressing
1/4 tsp. ground cumin
Lettuce leaves for lining bowl
fresh wild spring salad.
pineapple juice into a medium size bowl.
avocado in half; remove pit, and slice into the
medium sized chucks. Slice both peppers and onion
desired. Add pineapples, toss with olive oil, and
the shrimp and scallops in medium olive oil,
sprinkled with ground cumin. Once cooked, start with
fresh salad, topped with the avocado, pineapples,
peppers, and onion.
Lay the shrimp and scallops on top
and sprinkle with the
parmesan cheese to finish.