ingredients
2 large apples, washed, cored, and cut into small dice
2 cups pineapple, cut into medium dice (about 1 lb pineapple or one small pineapple)
1 large red bell pepper, washed, seeded, and cut into small dice
1/2 medium red onion, washed, peeled, and cut into small dice
1 lemon, juiced (about 2 Tbsp)
1/4 cup chopped cilantro stems and leaves (about 1/2 small bunch)
2 Tbsp olive oil
1 tsp salt
Homemade Tortilla Chips
2 12-pack 100% whole wheat tortillas
2–3 Tbsp canola oil
1 lime, zested (about 1/2 tsp)
1/4 tsp smoked paprika
procedure
1. In a large bowl, toss all ingredients together.
2. Cover and refrigerate for at least 30 minutes to allow the flavor of the ingredients to meld together.
3. Serve with tortilla chips; rice and beans; in tacos or quesadillas; or on top of a potato or protein.
Homemade Tortilla Chips
1. Preheat the oven to 375 °F.
2. With a pizza cutter or knife, stack and cut tortillas into bite-sized wedges.
3. Toss tortilla wedges in a large bowl with oil and seasoning until all wedges are lightly coated.
4. Arrange on a sheet pan in a single layer, and bake for 10–12 minutes or until chips turn golden-brown and begin to crisp.
5. Allow to cool before serving.