This is a nice and simple salad. The pineapple, lettuce and salsa are all fresh. The salsa is just finely diced tomato, peppers, onions, sea salt and lime juice. I slow cook the lentils with toasted paprika, cumin, coriander, garlic, tamari, minced onion, sea salt and chili to the point that the lentils are overcooked but not disintegrating.
I usually use green or brown lentils, but they tend to pick up the color of the spice mix. I add tahini, lemon juice, agave nectar and nutritional yeast to the lentils when they are done, and then I toss everything with gold or blue corn chips. Ratios are usually about a cup of pineapple, 1 cup of dried lentils, about a half cup of salsa, one head of green lettuce and then a couple of handfuls of chips.