Veggie Fajitas With Pineapple Salsa and Fresh Guacamole
The parsley here packs a punch of vitamin K, which is responsible for blood clotting.
Yield: 4 servings
1 cup fresh pineapple cubes
1 green pepper, seeded and sliced into strips
Prepare pineapple salsa. Place pineapple, parsley and lime juice in a small bowl. Take 2 of the green pepper strips and chop. Add them to bowl and combine. Set aside. Place avocados in medium bowl. Add cumin and salt, and mash with a fork. Set aside.
Heat grill over high heat. Place remaining green pepper, red pepper and mushrooms in a medium bowl. Drizzle with oil. Transfer them to the grill and cook 3 to 4 minutes, turning often until peppers and mushrooms are soft. Slice mushrooms and place in the bowl with peppers.
Place tortillas on grill for 1 minute, turning often so they don’t burn. Distribute mushroom and pepper slices between tortillas and top with pineapple salsa and the guacamole. Serve immediately.
Nutrition facts (per serving): calories 260, fat 13 g (sat. fat 1.8 g), cholesterol 0 mg, protein 5 g, carbohydrates 32 g, sodium 348 mg