1 can (20 oz.) pineapple chunks
1 med. size ripe avocado, peeled
1 med. size red onion, sliced
1/3 c. bottled oil-vinegar dressing
1/8 tsp. ground cumin (optional)
Lettuce leaves for lining bowl

Drain pineapple juice into a medium size bowl. Cut avocado in half; remove pit. Cut avocado in chunks into the bowl; toss gently to coat with the juice. (Can be done ahead of time; juice will keep avocado from darkening.) Just before serving, drain and discard juice. Add pineapple and onion to avocado.