Pork Pastor Salad with Pineapple Vinaigrette

1/4 cup pineapple juice 

Recipe and photo by Sara Newberry

Juice of 1 lime

1/2 cup vegetable oil 

1 jalapeño, seeded and diced

5 ounces arugula or mixed baby greens 

1 cup cherry tomatoes, halved

1 avocado, seeded and diced

1 pound prepared pork al pastor, cooked and chopped

1 cup roasted corn kernels

Salt and pepper

In a medium bowl whisk together juices and oil. Stir in jalapeño. Season with salt and pepper. Add greens, tomatoes and avocado and toss to mix. Divide greens among 4 bowls and top with pork and corn. Serve immediately.