Spicy Pineapple and Pepper Salad

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2 cups fresh pineapple, cut into 1/4-inch pieces (about 1 pound)

2 cups red bell pepper, seeded and cut into 1/4-inch pieces (14 ounces total)

2 cups orange or yellow peppers, seeded and cut into 1/4-inch pieces (about 14 ounces total)

1 medium serrano pepper, seeded and minced

Juice of 1 lime

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

1/4 cup shelled, chopped roasted/unsalted pistachios, for garnish

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1. Combine the pineapple, peppers, lime juice, oil and salt in a mixing bowl, tossing to coat and incorporate. Cover and refrigerate for at least an hour or two.

2. Garnish with the chopped pistachios just before serving.

Note: The salad needs to be refrigerated for an hour or two before serving, and can be refrigerated for up to 1 week.

Per serving: 90 calories, 2 grams protein, 16 grams carbohydrates, 8 grams sugar, 3 grams fat, no cholesterol, 190 milligrams sodium, 3 grams dietary fiber.

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