Avocado Salad with Pineapple and Lime Vinaigrette:

By Chef Angelo Sosa, Anejo Tribeca

1/4 cup pineapple
3 Tbl. Lime juice
2 Tbl. Sugar
1/8 tsp. Salt
2 ripe avocados
2 Tbl. Olive oil
2 Sprigs cilantro

In a small bowl combine the pineapple, lime juice, sugar and salt and mix well.

Using a sharp knife cut avocados in half lengthwise. Remove the outs and spoon the flesh out into the bowl. Coat sly cut and toss with vinaigrette and garnish with fresh cilantro.