Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

southwest roasted pepper & avocado salad with pineapple vinaigrette

(1 rating)
rosycalvin avatar
Recipe by
R C
@rosycalvin
Anytown, NV

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!

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 5 Min

Ingredients For southwest roasted pepper & avocado salad with pineapple vinaigrette

  • 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 sm
    roma tomato, thinly sliced
  • 1/2 md
    red bell pepper, roasted and thinly sliced
  • 1/2 md
    yellow bell pepper, roasted and thinly sliced
  • 1/2 lg
    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 sm
    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

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Southwest Roasted Pepper & Avocado Salad with Pineapple Vinaigrette:

ADVERTISEMENT