Little Tijuana Salad Recipe
Spring mix salad, Pineapple Vinaigrette, Diced Tomatoes, Dice Grill Pineapple, Pickled Onions, Queso Fresco & Fresh Avocados
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Vinaigrette
In a small bowl, whisk together pineapple juice, olive oil, apple cider vinegar, honey, salt, and pepper to create the pineapple vinaigrette. Set aside.
- 2
Assemble the Salad
In a large salad bowl, combine the spring mix salad, diced tomatoes, grilled pineapple, and pickled onions. Gently toss to mix.
- 3
Add the Cheese and Avocado
Crumble the queso fresco over the salad and slice the avocados. Arrange the avocado slices on top of the salad.
- 4
Dress the Salad
Drizzle the prepared pineapple vinaigrette over the salad and toss gently to coat all ingredients evenly.
- 5
Serve
Serve immediately and enjoy your Little Tijuana Salad!
