Spicy Pineapple Taco Salad

A Spicy Pineapple Taco Salad fit for the weekend.

Spicy Pineapple Taco Salad recipe perfect for...well...any season! | bygabriella.co

I know. It’s not a cocktail. Instead, it’s a healthy salad.

You may think I’m a total wet blanket today, which is okay. But actually, this salad is DELICIOUS. Like in your face delicious.

Vegetarian Pineapple Taco Salad recipe perfect for...well...any season! | bygabriella.co
Spicy Pineapple Taco Salad recipe perfect for...well...any season! | bygabriella.co

In fact, the method I use for deciding whether I enjoy a ‘healthy’ meal or not is if I crave it again. I had this salad once and am already craving it again. So, I consider that a good healthy meal. Or shall I say, an actually delicious healthy meal.

Spicy Pineapple Taco Salad recipe perfect for...well...any season! | bygabriella.co

Spicy Pineapple Taco Salad

If you’re trying to get back on the ‘healthy’ train – or perhaps you’re already the conductor – this Spicy Pineapple Taco Salad is a total crowd pleaser.

Well, actually, let’s be honest. Anything with ‘taco’ in the name is a crowd pleaser.

Ingredients

Pickled red onions (1/4 onion)
1/4 cup pickled radishes
1 chicken breast
1 avocado, sliced
2 cups baby kale
1/4 fresh pineapple, chopped
1 jalapeΓ±o, thinly sliced
2 mini sweet peppers
1/8 cup cilantro
1 cup microgreens
1 tablespoon adobo sauce

Cilantro Lime Dressing
2 tablespoons olive oil
1/4 cup fresh cilantro
Juice from 1 lime
1 tablespoon agave
1 jalapeΓ±o

For pickled onions & radishes
2 radishes
1/4 cup red onion
2 cups apple cider vinegar
1/4 cup granulated sugar
1 teaspoon salt

Instructions

1. Prep your pickled onions and radishes the day before. Slice your radishes & red onions thinly. Pour boiling hot water over red onions to soften them. Add radishes & onions to separate jars and add 1 cup vinegar to each, then split the sugar and salt between the jars. Let sit in the fridge overnight.

2. Add chicken to a pot and add water until covered. Add a hint of salt and bring to a boil. Let simmer for 20 minutes. Let cool, then shred and mix with adobo sauce.

3. Make your dressing. Combine all dressing ingredients in a blender/food processor and mix until combined.

4. Add kale, chicken, pineapple, avocado, jalapeΓ±os, radishes, onions, sweet peppers, cilantro, and microgreens to a bowl. Top with dressing and enjoy!
*Makes 2 servings

Spicy Pineapple Taco Salad recipe perfect for...well...any season! | bygabriella.co
Spicy Pineapple Taco Salad recipe perfect for...well...any season! | bygabriella.co

Have I convinced you yet that maybe I’m not such a wet blanket today? πŸ˜‰

Happy Friday, y’all! What’s on your weekend list?

g.

Author: gabriella

Gabriella is a blogger, Director of Social Media in Boston, and City Manager for the BOS Lady Project. You’ll typically find her with an iced chai in one hand and a book in the other.

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