California Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette and Toasted Cashews

From: Chef/owner Nora Pouillon, Restaurant Nora, Washington, DC. Yield: 4 servings.

2 fresh California Avocados*, peeled, pitted, diced
1 pineapple, peeled, cored and thinly sliced on mandoline
1 lemon, finely zested, then juiced
 2 Tbsp. mint, chiffonade
¼ cup cashews, toasted, then chopped

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