Southwest Roasted Pepper & Avocado Salad with Pineapple Vinaigrette

Southwest Roasted Pepper & Avocado Salad With Pineapple Vinaigrette

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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!

Rating:

★★★★★ 1 vote

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

How to Make Southwest Roasted Pepper & Avocado Salad with Pineapple Vinaigrette

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!

Printable Recipe Card

About Southwest Roasted Pepper & Avocado Salad with Pineapple Vinaigrette

Course/Dish: Other Salads



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