I'm not one for tomatoes, but I loved them in this salad. The fresh mint made me a little homesick for my home state of Oregon, but I would not have found these fresh ingredients there in January, so I guess I should be thanking Texas for that. This dish is well balanced in macros, but has more than just fats, carbs and proteins, with all those veggies you are getting a plethora of micro-nutrients too.
This salad may not be low-FODMAP, but is Paleo, SCD and Whole30 legal. The flavors are bold and every bite is interesting. You're definitely eating the rainbow with this dish!
5 roma tomatoes, chopped
1 medium purple onion, diced
¾ cup pineapple, cubed
¼ cup fresh cilantro, roughly chopped
2 tablespoon fresh mint, finely chopped
½ teaspoon salt
Limes for juice
Crispy bacon for garnish (optional)
Cook bacon in oven at 400°F for 20 minutes, or until brown and crispy.
Remove and drain fat, allow the bacon to cool. The key to this salad is having similar sized pieces, but it is not a science.
Finely dice the onions and the mint; they are very bold flavors that go a long way.
Cut open and score the avocados, then spoon out the meat. Chop the tomatoes, pineapple and avocado the same size and add to the onions and mint.
Chop the cilantro and add the salt, then gently toss.
I like to add the juice of one lime wedge and bacon crisps right before serving.
We like to eat this with endive, plantain chips, on romaine lettuce, or by itself.
Prep: 10 minutes
Cook Time: 20 minutes