Pineapple

Now that Spring is here, indulge into this festive light salad any day or impress guests when you entertain. It never fails to delight and keep the healthy factor high! Pair with your favorite entree or enjoy as your main meal. Bon appetit!

Utensils:

Cutting Board

Knife

Blender

Zester

Ingredients:

For the salad

Curly Kale (4 large leaves Chopped)

Spinach (4 oz or 2 large handfuls)

Diced Mango (1 cup)

Diced Pineapple (1 cup)

Sliced Cucumber (1/3 Cucumber)

Mint leaves (1 stem of leaves or a small handful)

1/4 cup Cashews (Roasted with salt or Candied)

Lime (1 small)

Goat Cheese (optional)

For the dressing

Coconut puree or Coconut Cream (1/4 cup)

Lime juice (1 1/2 Tablespoon)

Apple Cider Vinegar (1 1/2 Tablespoon)

Canola, soybean, or melted coconut oil (1/2 cup)

Honey (1-2 Tablespoon)

Instructions:

Chop up kale and mix with spinach. Should be equal parts kale and spinach

Large dice mango and Pineapple and slice Cucumber add to salad.

Add Cashews, Mint, and Goat Cheese.

Zest half a Lime over salad

Blend together all dressing ingredients until well emulsified. Oil should not be separating after blend.

Drizzle dressing as desired over salad and enjoy!