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    Pineapple-Avocado Salad with Kale & Red Onion

    Read original issue here


    makes 4

    • 2 bunches leafy kale, roughly chopped
    • 1 fresh pineapple, cubed
    • 1 small red onion, thinly sliced
    • 2 avocados, cubed
    • 2 pinches dried oregano
    • juice of 1 lemon
    • drizzle of extra virgin olive oil
    • drizzle of red wine vinegar
    • salt & pepper to taste


    1. Toss first 5 ingredients together in a large bowl. Add lemon juice and toss to incorporate. 

    2. Drizzle olive oil and red wine vinegar over the salad, toss again, serve. 

    Courtesy of Chef Joey Santos. 

    *This recipe has not been tested by the goop test kitchen.