Southwest Roasted Pepper & Avocado Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

3 g
261 mg
17 g
5 g
3 g
0 mg

Pineapple Vinaigrette
¼ cup frozen pineapple juice concentrate
3 Tbsp champagne vinegar
1 Tbsp extra-virgin olive oil
¼ tsp sea salt
Pinch freshly ground black pepper
1½ tsp chopped mint

Tortilla Chips
1 sm flour tortilla, about 6-in diameter
Pinch garlic granules
Pinch chili powder
Pinch cumin seed
Pinch sea salt

4 oz organic spinach, thinly sliced, about 2 cups
4 oz Romaine lettuce, thinly sliced, about 2 cups
¼ cup thinly sliced red onion
1 sm Roma tomato, thinly sliced
½ red bell pepper, roasted and thinly sliced
½ yellow bell pepper, roasted and thinly sliced
½ avocado, mashed

  1. In a blender container, combine all ingredients for pineapple vinaigrette and mix well.
  2. Preheat oven to 350F. Slice tortilla into 8 bite-sized chips. Place on baking sheet and sprinkle with seasonings. Bake for 3 to 5 minutes, or until chips are golden brown.
  3. In a large bowl, combine spinach, romaine lettuce, onion, and tomato. Add pineapple vinaigrette and mix well.
  4. Divide into 4 portions and place on salad plate. Arrange 1 tablespoon each of roasted red and yellow peppers over greens and top with 1 tablespoon mashed avocado. Garnish with 2 tortilla chips.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.