On black Friday, I raided all kitchen supply stores. I also got some presents from my mom of things she rarely used (thanks, Mom!). One of the things I got was a pineapple corer. It’s a weird device that allows you to easily remove all the best parts of the pineapple and leave the rest behind. The next week, I saw pineapples on sale. It was a sign. The new pineapple corer needed to be used.
I got home, excited to eat the pineapple when my boyfriend asked, “What are we going to eat the pineapple with?” I really only ever ate pineapple raw and plain as a kid. Sometimes, as a treat, we would have it with coconut and chocolate sauce, but other than that it was always plain. I went in search of what else pineapple was used in. One person suggested eating it in a salad with shrimp. I’ve also seen it in salsa. I decided to combine these two ideas and make a Pineapple Shrimp Southwest Salad. Since I’m a vegetarian, I made mine without shrimp and it was still delicious. I let the salsa act like the dressing. Since my recipe for salsa has tomatoes and onions in it, it also made it so I had to add fewer ingredients but still got a great variety of flavors. I also decided to let corn chips act like the croutons. The combination sounds odd, but it was quite delicious.
For this recipe I won’t add exact amounts since it’s all about what you like and what you don’t like. Salad is very customizable like that. I’ll give you the ingredient list and you can find the proportions that make this your favorite salad.
Fresh sliced pineapple
Canned black beans
Blue corn tortilla chips
Prep time: 10 minutes
Chop the romaine lettuce with a lettuce knife (not metal) or tear it using your hands and place it in a salad bowl. Heat the beans according to instructions and add on top of the lettuce. Scoop some chunky salsa on top. Crush up the tortilla chips and sprinkle over the salad. Top with prepared shrimp. Serve immediately or refrigerate and serve the same day. Enjoy and don’t be afraid to go for second helpings!