My love for tacos is not a secret, but as much as I like tacos they aren’t always packed with veggies. Adding a salad as a side to tacos instead of rice and beans is a way to have your veggies and eat your tacos too. This Pineapple and Avocado Salad is the perfect match for carnitas tacos.
I got the idea for this salad when I planned to make my last batch of carnitas. A random thought crossed my mind, “What can I do with pineapple and avocado?”. I wondered if combining a sweet, dense fruit with a savory, creamy one would be a good combination or not. Something about the combination seemed off, maybe a little “guacward” (see what I did there?!), but still so right.
Instead of thinking about it, I decided to test it out. The worst that could happen is I’d scoop the pineapple off the salad and eat it separately. Right? So I went all in and decided to broil the pineapple to make it even sweeter. Go big or go home, right?
To keep the pineapple from sticking to my baking sheet, I lined it with aluminum foil and lightly sprayed it with coconut oil. I chopped up a fresh pineapple into bite-sized pieces and spread them out on the baking sheet. Don’t crowd them or they’ll steam rather than broil.
After broiling for 8 minutes or until they are lightly browned and smelling so good you are tempted to burn your mouth just to get one sweet taste, take them out of the oven (and little them cool a bit before “taste-testing”, k?).
When I assembled this super easy salad for the first time, I thought, “Well it’s pretty! Hopefully it tastes okay.” It tastes as good as it looks! Really! I wouldn’t lie to you. We’re friends and I’m a nice person. It’s kind of like putting your tacos al pastor toppings on a salad instead of a taco.
You really have to try this salad. It’s even better with the carnitas tacos. They are the perfect combination, but if carnitas isn’t your style some grilled chicken and black beans would make this salad a full meal.Print
- Coconut oil spray or olive oil
- 1 pound peeled and cored fresh pineapple, cut into small chunks (about 1 pineapple)
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons lime juice
- Pinch of salt
- Pinch of cumin
- 2 small avocados, cut into small chunks
- 4 ounces baby spinach (about 4 cups)
- ¼ cup mint leaves
- Line a baking sheet with aluminum foil. Lightly spray with coconut oil. Spread pineapple on baking sheet evenly. Broil pineapple for 8 minutes until just browned and fragrant.
- To make the dressing, whisk together olive oil, lime juice, pinch of salt, and pinch of cumin in a small bowl with a fork.
- Assemble the salad, spinach, pineapple, avocado, mint leaves, and dressing across four plates.
Serve as a side with carnitas tacos or serve as a full meal by adding grilled chicken and black beans.
- Serving Size: 1/4 dish
- Calories: 157
- Sugar: 6.3g
- Sodium: 67mg
- Fat: 12.2g
- Saturated Fat: 1.7g
- Carbohydrates: 13.4g
- Fiber: 4.8g
- Protein: 2.2g
- Cholesterol: 0mg