Pineapple Vinaigrette (recipe follows) Baked Tortilla chips (recipe follows) 2 cups Romaine lettuce, sliced thin ½ cup Red onion, sliced thin 2 Roma tomatoes, sliced thin1 red bell pepper, roasted 1 yellow bell pepper, roasted 1 Poblano pepper, roasted 12 black olives, cut into small pieces 1 avocado, smashed 1 teaspoon lime juice1 teaspoon Adobo1 teaspoon fresh minced garlic1 green onion, cut in small diagonals 2 tablespoons chopped cilantro
Pineapple Vinaigrette¼ cup pineapple juice (frozen concentrate)3 tablespoons Banyuls Vinegar1 tablespoon Avocado Oil or extra virgin olive oil½ teaspoon Chipotle in adobo (seeded)
1. Combine all with an immersion blender and set aside.
Baked Tortilla Chips
1. Preheat oven to 3502. Cut flour tortillas in desired shapes3. Sprinkle the following ingredients: garlic powder, onion powder, chipotle powder, cumin powder, salt4. Bake on parchment lined sheet pan until golden brown.5. While chips are baking, mash avocado and then mix in lime juice, salt to taste, garlic, adobo, green onion and mix well. Keep Chilled.6. Toss lettuce in vinaigrette7. In a bowl, begin with a base of tomato rounds and top with lettuce, tomatoes and then red onion slices. 8. Repeat above step once and finish with another layer of lettuce topped with roasted peppers, garnish with avocado mixture and bakes tortilla crisps. 9. Sprinkle with torn black olives and cilantro leaves.