Southwest Roasted Pepper and Avocado Salad

Ingredients

• 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

Pineapple Vinaigrette

• 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

Tortilla Chips

• 1 sm flour tortilla, about 6-in diameter

• Pinch garlic granules

• Pinch chili powder

• Pinch cumin seed

• Pinch sea salt

Instructions

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.