2 ripe avocados
2 cups fresh pineapple chunks
4 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
salt & freshly ground pepper to taste
1 tablespoon scallion, minced
Halve avocados and remove the pits. Prick the flesh lightly with a fork, and remove the rind. Arrange one avocado half on each salad plate. Distribute the pineapple chunks around the halves, mounding in the center of each.
In a small bowl, whisk together the oil and vinegar. Spoon the dressing over the avocado and pineapple, and sprinkle each with minced scallions.