INGREDIENTS:1 8-oz. can pineapple chunks or tidbits
1 small avocado, pitted and diced
1 lb. strawberries, cut into 3/4 inch cubes
½ jalapeño pepper, seeded, minced (or more to taste)
1 Tbsp. balsamic vinegar
½ tsp. onion salt
DIRECTIONS:1. Drain and reserve 2 Tbsps. of the pineapple juice. In a non-reactive bowl combine pineapple, reserved juice, avocado, strawberries, jalapeños, balsamic vinegar and onion salt. Let stand 5 to 10 minutes for flavors to blend. Serve with tortilla chips, grilled halibut or grilled chicken breasts.SERVINGS:3 ½ cupsPHOTO CREDIT:Photo Credit: DRISCOLL STRAWBERRY ASSOCIATES
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