Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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.

From the book

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.

Read more Read less

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.

Thank you for your rating. Our team will get back to any queries as soon as possible.

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.

There are no comments yet

Be the first to leave a review

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day

Close menu