Southwest Roasted Pepper & Avocado Salad With Pineapple Vinaigrette Recipe

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Southwest Roasted Pepper & Avocado Salad with Pineapple Vinaigrette

R C

By
@rosycalvin

This is one great tasting salad that even I like and trust me, I'm not a big salad eater! It's really light and fresh and not too filling before an entree'. This salad can be made as a main course for 2 people by just adding more to 2 plates as opposed to 4 plates. Tweak this to your liking and enduldge!


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

5 Min

Ingredients

SALAD

4 oz
organic spinach, thinly sliced, about 2 cups
4 oz
romaine lettuce, thinly sliced, about 2 cups
1/4 c
red onion, thinly sliced
1 small
roma tomato, thinly sliced
1/2 medium
red bell pepper, roasted and thinly sliced
1/2 medium
yellow bell pepper, roasted and thinly sliced
1/2 large
haas avocado, mashed

PINEAPPLE VIAIGRETTE

1/4 c
frozen pineapple juice concentrate
3 Tbsp
champagne vinegar
1 Tbsp
extra virgin olive oil
1/4 tsp
fine sea salt
pinch
fresh ground black pepper
1 1/2 tsp
fresh mint, chopped (about 3-4 sprigs)

TORTILLA CHIPS

1 small
flour tortilla, about 6 inches in diameter (you can substitute corn or whole wheat)
pinch
garlic powder, granulated
pinch
chili power
pinch
cumin seeds
pinch
fine sea salt

Directions Step-By-Step

1
PINEAPPLE VINAIGRETTE:
1. In a blender container, combine all ingredients for pineapple vinaigrette and mix well.
2
TORTILLA CHIPS:
1. Preheat oven to 350 degrees F.
2. Slice tortilla into 8 bite-sized chips.
3. Place on a baking sheet and sprinkle with seasonings.
4. Bake for 3 to 5 minutes or until chips are golden brown.
3
SALAD:
1. In a large bowl, combine spinach, romaine lettuce, onion, and tomato.
2. Add pineapple vinaigrette and mix well.
4
ASSEMBLY:
1. Divide into 4 portions and place on salad plate.
2. Arrange 1 tablespoon each of roasted red pepper and yellow peppers over greens and top with 1 tablespoon mashed avocado.
3. Garnish with tortilla chips.

Dive in!

About this Recipe

Course/Dish: Other Salads