Pineapple Salad
Recipe Intro From

This pineapple salad is filling and refreshing! This vegan recipe sneaks plant-based protein into the salad and the dressing in the form of cashew, quinoa and lentils

Want more recipes with pineapple? Try this Punch or these Enchiladas.



  • 1/ 2 cup raw cashews
  • 1/ 4 cup water
  • 2 tablespoons lemon juice
  • 2 garlic cloves
  • 4 tablespoons plant milk
  • Salt & pepper to taste


  • 1 cup uncooked lentils
  • 1 cup uncooked quinoa
  • 2 cups chopped broccoli
  • 1 red onion
  • 1/ 2 fresh pineapple
  • 100 grams fresh arugula


  • Step 1

    Start by cooking your lentils and quinoa according to package instructions.

  • Step 2

    Finely chop up broccoli, red onion and arugula. Chop the pineapple into chunks.

  • Step 3

    Add all ingredients listed under dressing to a blender or food processor and blend until smooth. Note: if you don't have a high speed blender, you might have to soak the cashews for 15 minutes to get a completely smooth consistency.