Pineapple Crunch Salad
Rated 5.0 stars by 1 users
Servings
2-3
Prep Time
15 minutes
A refreshing, tropical salad full of colour, texture, and flavour—made even better with a sweet-tangy dressing and a crunchy nut topping.
Ingredients
-
½ can Spiced Pineapple Chunks
-
150g green bell pepper, chopped
-
150g red bell pepper, chopped
-
100g carrot, julienned
-
100g cabbage, shredded (mix of red and white)
-
50g green leaves of your choice (e.g., arugula, spinach, or lettuce)
-
½ cucumber, thinly sliced
-
A handful of cherry tomatoes, quartered
-
20g roasted cashews
-
1 tbsp mustard
-
2 tbsp agave syrup or Kithul treacle
-
Salt and pepper to taste
For the Salad
For the Dressing
Directions
Make the Dressing
In a small bowl, whisk together the mustard, agave (or Kithul), salt, and pepper until smooth.
Prepare the Salad
In a large bowl, combine the chopped vegetables, greens, pineapple chunks, and cherry tomatoes.
Assemble and Serve
Pour the dressing over the salad just before serving. Toss well to coat everything evenly, then top with roasted cashews for that perfect crunch.
Tip
For added protein, top with grilled tofu or tempeh. Store leftover dressing in the fridge for up to 3 days.