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Salad
Chef Ashley Cunningham
½ Pinkglow® Pink Pineapple Salad Pink Pineapple, cut into triangles
1 cup Watercress (washed and dried)
½ cup Melissa’s Shelled Edamame
¼ cup Melissa’s Pomegranate Arils
1 Avocado, diced
2 Tablespoons Feta Cheese, crumbled
Toss all ingredients together.
Serve with your favorite light salad dressing, a squeeze of lime juice or enjoy plain!