PINEAPPLE SALAD WITH TOASTED BRASIL NUTS, COCONUT AND AVOCADO DRESSING
1 Pineapple, peeled, cored and cut into chunks or thin rings
1 C. Brasil nuts, chopped or crushed
½ C. Shredded coconut
Salt to taste
¼ C. chopped Cilantro
2 Avocados, chopped
½ tsp. Chile powder
1 to 2 Tbsp. Lemon juice
1 Tbsp. Avocado oil or olive oil
1 tsp. Smoked chilies, minced (or to taste)
¼ tsp. ground Cardamom
Toast brasil nuts and coconut in a dry pan, stirring, until browned/toasted. Set aside.
Mix avocado, oil, chile powder, salt, lemon juice, chilies and cardamom until fairly smooth.
In a large bowl stir pineapple and dressing together. Toss in cilantro, coconut and brasil nuts.
Season to taste.
CARROT WALDORF WITH LEMON
2 C. Carrots, shredded
1 C. Celery, diced
1 C. Jicama, peeled and diced
¼ C. Cranberries (dried)
¼ C. Blueberries (dried)
¼ C. Golden Raisins
1 Apple, granny smith, diced
1 Pear, diced
¼ C. Red onion, minced
¼ C. Italian parsley, chopped
½ C. Walnuts, chopped
1 tsp. Lemon zest, grated
¼ C. Seeded, chopped lemon
2 Tbsp. Olive oil
Salt to taste
1 Tbsp. Lemon juice (more to taste)
1 Tbsp. White balsamic vinegar
1 garlic clove, crushed
1 Tbsp. tahini paste
A little sweetener if you wish
Blend together olive oil, salt, lemon juice, balsamic, garlic, tahini and sweetener if using. Season to taste. Toss with the other ingredients in a large bowl and serve chilled.
CUCUMBER AND PLUM TOMATOES WITH MINT
3 C. Cucumber, sliced or diced
1 ½ C. Plum tomatoes
½ C. Mint, chopped
1 Tbsp. Dill, minced
Salt to taste
2-3 Tbsp. Lime juice
1 Tbsp. Olive oil (more or less to taste)
Optional additions:
Toasted pine nuts
Chopped artisan vegan cheese
A sprinkle of Sumac
Toss all ingredients in a large bowl and chill (if you like). Season to taste again before serving.
