The wonderful sweet and tangy flavours of the dressing is guaranteed to liven up any salad. Using dried pineapple creates an intense flavour which blends beautfillly with the creamy pine nuts. If dried pineapple is unavailable use fresh instead.
Difficulty – Easy
Time – 15 preparation
What’s good about it?
Pineapple contains the digestive enzyme bromelain which helps break down protein, reduce inflammation and promote digestion of food. It is also a great source of fibre making it a perfect for a healthy gut.
- Place all the ingredients for the dressing in a blender and process until smooth. Add enough liquid to create a thick dressing. This can be stored in the fridge for 2-3 days.
- Mix together the salad greens, onion and cucumber in a bowl. Scatter over the walnuts. Just before serving toss the salad with the dressing.
Did You Know?
Herbs make a great addition to salads and dressings. Mint for example is known for its digestive health benefits and studies suggest the aroma of peppermint oil may improve memory and alertness.
300g/10oz/2¾ cups mixed salad greens
½ fresh pineapple, chopped
Handful of sprouted seeds
200g cherry tomatoes, halved
1tbsp chopped mint leaves
1 small red onion, diced
½ cucumber, deseeded and cut into slices
1 orange, deseeded and cut into segments
Handful of chopped walnuts
30g /1oz / ½ cup dried pineapple, soaked in water for 15 minutes then drained
¼ cup pine nuts
Juice and zest of 1 lemon
1 garlic clove, crushed
1 tsp xyltiol or maple syrup (optional)
2tbsp raspberry vinegar
½ cup water or coconut water