Fusion Confusion Pineapple Express Salad

This dish screams, "I have no idea what I’m doing, but it tastes good so who cares?"

First, we begin with sautéed onions. Yes, sautéed. Because raw onions in a salad are for the weak. Add some juicy pineapple chunks. Why? Because it’s summer, and what screams summer more than pineapple? You might say sunscreen, but trust me, you can’t eat that.

Now, let’s talk about cheese. This salad has mozzarella because a salad without cheese is like a movie night without popcorn. If you think otherwise, please rethink your life choices. The combination of creamy avocado and fresh spinach will make you question everything you knew about salads. These are thrown together with the warm, caramelized onions and pineapple.

Pineapple chunks, because canned pineapple won’t cut it here (or, fine, use canned pineapple if you must), and fresh spinach. Half an avocado, because a whole one is just too much commitment. Half a ball of mozzarella cheese, because life is too short to measure cheese by the cup. Half a sweet onion, because bitter onions are a crime. Balsamic vinegar and honey for the dressing, and of course, crushed red pepper flakes, salt, pepper, balsamic glaze, and extra virgin olive oil (EVOO) for the chef in you.

Start by drizzling some EVOO in a pan, then add sliced onions and pineapple. Sprinkle with salt and pepper. Cook until golden brown, which is about 15-20 minutes. If you’re impatient like me, 15 minutes will do just fine. Turn down the heat and set aside.

In a medium-sized bowl, mix spinach with honey and balsamic vinegar. Add a dash of salt and pepper because why not? Mix well. Slice half an avocado. Not the whole avocado. Half. Resist the urge to use the whole thing.

In a serving dish, create a bed of the spinach mixture. Top it with the cooked pineapple and onions, because this is where things start getting interesting. Layer in avocado and mozzarella chunks, and drizzle some balsamic glaze all over. Add a pinch of salt for that final touch.

There you have it, folks. The Fusion Confusion Pineapple Express Salad. If you haven’t tried this combo yet, what are you even doing with your life? Get on it.

Yield: 1

Author: Sippin Foodie

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Fusion Confusion Pineapple Express Salad

Sautéed onions, juicy pineapple (because, duh, it's summer), and a borderline unhealthy obsession with cheese. Seriously, if there’s a salad without cheese, is it even a salad? That’s like having a movie night without popcorn. Blasphemy, I tell you. Imagine the cold, creamy avocado and fresh spinach mingling with the warm, caramelized onions and pineapple. Honestly, I should probably start charging admission to my kitchen at this point. If you haven’t tried this combo yet, what are you even doing with your life? Get on it.

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• 2 cups Pineapple Chunks
• 2 cups Fresh Spinach
• 1/2 Avocado
• 1/2 ball of Mozzarella Cheese
• 1/2 Sweet Onion
• 2 tbsp Balsamic Vingar
• 2 tbsp Honey
• Crushed Red Pepper Flakes
• Salt & Pepper
• Balsamic Glaze
• Extra Virgin Olive Oil (EVOO)

Instructions

1. On the stove top, drizzle EVOO, add sliced onions and pineapple. Sprinkle a little salt and pepper all over. Cook for about 15-20 min until it starts to get golden brown. Turn heat down and set aside.
2. In a medium sized bowl, mix spinach with honey, balsamic vinegar, salt, pepper. Mix well.
3. Cut half an avocado and set aside.
4. In a serving dish, add the bed of spinach, top it with the cooked pineapple and onions.
5. Layer in avocado and mozzarella chunks
6. Drizzle some balsamic glaze all over, and a pinch of salt.

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