1/4 cup pineapple juice
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.