Mexican Pineapple Salad
The recipe Mexican Pineapple Salad is ready in around 15 minutes and is definitely an amazing gluten free, primal, and whole 30 option for lovers of Mexican food. This recipe serves 4. One portion of this dish contains roughly 3g of protein, 15g of fat, and a total of 334 calories. If you have avocado, jicama, pineapple, and a few other ingredients on hand, you can make it.
Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.
Dragonette Cellars Sta. Rita Hills Pinot Noir2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.