Five Spice Fruit & Avocado Salad

Ingredients

• 2 DOLE^® Bananas, peeled and cut lengthwise in half
• 1 DOLE^® Pineapple, rind removed, cored and cut crosswise into 1-inch-thick rings
• Vegan nonstick cooking spray
• 1 tablespoon Chinese five spice powder
• 1 large DOLE^® Avocado, peeled, pitted and coarsely chopped
• 1 orange, peeled, halved and thinly sliced crosswise
• 1 ripe mango, peeled, pitted and coarsely chopped
• ½ papaya, peeled, seeded and coarsely chopped
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 1 pint DOLE^® Raspberries

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of bananas and pineapple with nonstick cooking spray; sprinkle with five spice powder. Place fruit on hot grill rack; cover and cook bananas 4 minutes and pineapple 8 minutes or until grill marks appear, turning once. Transfer to cutting board; coarsely chop.
2. Toss avocado, orange, mango, papaya, salt, pepper and grilled fruit in a large bowl; serve immediately topped with raspberries. Makes about 10 cups.

Tips & tricks

If not serving immediately, cover and refrigerate; toss with bananas and avocado just before serving.

This recipe can also be cut in half to serve 4.