Southwest Roasted Pepper and Avocado Salad
4 oz organic spinach, thinly sliced, about 2 cups
4 oz Romaine lettuce, thinly sliced, about 2 cups
1/4 cup thinly sliced red onion
1 sm Roma tomato, thinly sliced
1/2 red bell pepper, roasted and thinly sliced
1/2 yellow bell pepper, roasted and thinly sliced
1/2 avocado, mashed
1/4 cup frozen pineapple juice concentrate
3 Tbsp champagne vinegar
1 Tbsp extra-virgin olive oil
1/4 tsp sea salt
Pinch freshly ground black pepper
1 1/2 tsp chopped mint
1 sm flour tortilla, about 6-in diameter
Pinch garlic granules
Pinch chili powder
Pinch cumin seed
Pinch sea salt
In a blender container, combine all ingredients for pineapple vinaigrette and mix well.
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.
In a large bowl, combine spinach, romaine lettuce, onion, and tomato. Add pineapple vinaigrette and mix well.
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.