Mexican Spiced Pineapple Salad Recipe

chili powder

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne adds heat with fewer calories.

avocado

🥗Healthier: mashed banana

💰Cheaper: none

Banana adds creaminess but alters flavor.

Wash the pineapple, peel and cube into bite-sized chunks.

Wash the bellpeppers, slice in half, remove the stem and seeds, then cube the bellpeppers.

Separate the salad leaves and rinse twice in cold water.

Spread the salad leaves on a towel and pat dry.

Roughly chop the iceberg lettuce and baby butterhead lettuce.

Heat a wok on medium flame with 2 tbsp peanut or sesame oil.

Add the cubed bellpeppers and pineapple to the wok.

Add chilly powder, Mexican seasoning, and salt as per taste, then toss to coat well.

Stir-fry all the ingredients for two minutes and remove from flame, allowing to cool down a bit.

Spread the salad leaves on a serving plate.

Sprinkle Mexican seasoning, lime juice, chilly flakes as per choice, salt, and some chilly powder, then toss a bit.

Top the salad leaves with pineapple and garnish with lime juice.

Serve the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary