Pineapple Salad
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Recipe Intro From eatmoreplants.no
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.
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Recipe Card
Dressing
ingredients
- 1/2 cup raw cashews
- 1/4 cup water
- 2 tablespoons lemon juice
- 2 garlic cloves
- 4 tablespoons plant milk
- Salt & pepper to taste
Salad
ingredients
- 1 cup uncooked lentils
- 1 cup uncooked quinoa
- 2 cups chopped broccoli
- 1 red onion
- 1/2 fresh pineapple
- 100 grams fresh arugula
Method
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.