This salad has all my favorite things in it and is the perfect combination of flavors to highlight the true awesomeness of the Avocado. This salad is great to eat alone as a satisfying lunch time meal or as a great accompaniment to any chicken, fish, or meat dish.
 
1 medium shallot, sliced very thin into rings
2 Tbsp. rice vinegar
Kosher salt
3 Tbsp. olive oil
1 tsp. red wine vinegar
2 cups baby spinach
¼ cup roasted, salted pistachios, coarsely chopped
2 tsp. fresh mint
1 Tbsp. fresh basil, thinly sliced
Ground black pepper
3 medium ripe avocados, pitted, peeled and sliced lengthwise
2 kiwis, peeled, halved, and sliced thin
1 medium mango, pitted, peeled, and sliced lengthwise
½ medium pineapple, peeled, cored, and ½ inch diced

In a small bowl, toss the shallots with the rice vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallots into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into shallot vinegar.

In a medium bowl toss, 1 Tbsp. of the vinaigrette with the pickled shallots, spinach, pistachios, mint, basil, ¼ tsp. salt, and a pinch of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette. Top with the spinach mixture and serve immediately.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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