Recipes>Pineapple Recipes
Kale and Griddled Pineapple Salad
by Rachel Ama from Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day
Easy
Serves 4
This vibrant, fresh tasting salad is the perfect vegan side dish for a summer barbecue. The raw kale is massaged with lemon juice, olive oil, salt, and pepper to soften it and bring out the flavour.
Discover more delicious Vegan recipes
Vegan recipe inspiration for every meal
From the book
Rachel Ama’s Vegan Eats
Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day
Tasty vegan food inspired by Rachel’s Caribbean, West African and British roots.
With bold, mouthwatering recipes, fresh twists on old favourites, and delicious bakes.
Full of clever tips and hacks to help you create exciting, flavourful vegan dishes.
Buy From
Introduction
I definitely go through kale obsessions but if you are not sure about eating it raw, this fresh summery salad with a tropical touch is a great introduction to it. Massaging the kale with lemon, salt, pepper and a little olive oil not only brings out the flavour of the kale but also softens it and takes away potential bitterness. Combined with juicy, naturally sweet griddled pineapples, avocado and cherry tomatoes, let the flavours take you away.
Tags
Ingredients
| 200g | kale, thick stalks removed and leaves chopped |
|---|---|
| 1 tbsp | fresh lemon juice |
| 1 | garlic clove, finely chopped |
| 1 tbsp | extra-virgin olive oil |
| 1 | ripe pineapple |
| 1 tbsp | vegetable oil |
| 1 | red onion, finely sliced |
| 300g | cherry tomatoes, sliced in quarters |
| 2 | avocados, sliced |
| salt and black pepper |
Method
Place the kale in a bowl and combine with the lemon juice, garlic and olive oil. Sprinkle with salt and black pepper. With clean hands, massage the kale with your fingers for 2–3 minutes until the leaves start to soften, and then set aside while you prepare the rest of the dish.
Place the pineapple on a chopping board on its side and, using a large sharp knife, slice off the base of the fruit and the green top – cutting through the pineapple 1–2cm from the base of the leaves.
Stand the pineapple up and begin to carefully slice away the outer peel, cutting from top to bottom and following the contours of the pineapple. Lay the pineapple on its side and cut into 5cm-thick chunks.
Place a griddle pan (or a heavy-based frying pan) over a medium heat and add the vegetable oil. Add the pineapple chunks and cook for about 5 minutes on each side until heated through and lightly chargrilled.
To serve, place the griddled pineapple chunks in a serving bowl and combine with the softened kale, red onion, cherry tomatoes and avocados.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Vegan Recipes
View all
Philip Khoury’s Macadamia Shortbread
by Philip Khoury from Beyond Baking
Pistachio Yule Log
by Philip Khoury from Beyond Baking
More Pineapple Recipes
View all
Nadiya Hussain’s Stewed Pineapple
by Nadiya Hussain from Nadiya’s Simple Spices
Pineapple and Rum Marinade
by Levi Roots from Grill It With Levi
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
