Hearty Pineapple Vegetable Chop Salad
A hearty, nutritious salad packed with vegetables and topped with sweet Del Monte® Pineapple Tidbits and cashews for a bit of a crunch.
Yield 10 Servings (13 oz each)
Ingredient | Measure |
---|---|
Del Monte® Pineapple Juice | 1 cup |
Shallots, raw, chopped | 2 Tbsp |
Ginger Root, raw, chopped | 1 Tbsp |
Almond Butter, salt free | 2 tsp |
Maple Syrup, pure | 3 Tbsp |
Soy Sauce, low sodium | 2 Tbsp |
Turmeric, ground | 1/4 tsp |
Canola Oil | 2/3 cup |
Sesame Oil, toasted | 1/4 tsp |
Salt | 1/2 tsp |
Pepper | 1/2 tsp |
Kale, de-ribbed, chopped | 5 qt |
Del Monte® Pineapple Tidbits in 100% Juice | 2 1/2 cups |
Zucchini, ribbons | 2 1/2 cups |
Red Bell Pepper, julienned | 1 1/2 cups |
Red Cabbage, shredded | 1 1/2 cups |
Carrot, shredded | 1 1/4 cups |
Basil, chopped | 1/2 cup |
Cilantro, chopped | 1/2 cup |
Cashew, chopped | 1 cup |
TIP
The blanching makes the kale more tender and less bitter. Some chefs prefer to massage the kale lightly with olive oil, lemon juice and a pinch of salt to make it tender and flavorful.
For a la carte service, prep and portion the kale, vegetables, and fresh herbs into 10 equal portion bowls. At service dress each portion with 1½ to 2 tablespoons dressing, plate and top each with ¼ cup pineapple tidbits and 1½ tablespoons cashews.
This salad would also be nice over a bed of chilled legumes, rice, rice noodles or cous cous.
Directions:
- In a blender combine the pineapple juice, shallots, ginger, almond butter, maple syrup, soy sauce and turmeric.
- Blend on low for about 2 minutes to mince the ginger and shallots.
- Then turn the blender to high and slowly pour in the canola and sesame oils until emulsified. Remove from the blender and season to taste with salt and pepper.
- In a 10 qt. stock pot with boiling slightly salted water add your de-ribbed, cut kale for about 2 minutes or until tender.
- Remove and plunge into an ice bath to shock it.
- Remove kale from the ice water, drain, pat dry and reserve.
- In a stainless-steel mixing bowl, combine kale, zucchini, red bell pepper, red cabbage, carrot, basil, and cilantro.
- As needed, dress the salad with the sweet and spicy pineapple dressing.
- Plate and top the salad with pineapple tidbits and chopped cashews.
- In a blender combine the pineapple juice, shallots, ginger, almond butter, maple syrup, soy sauce and turmeric.
- Blend on low for about 2 minutes to mince the ginger and shallots.
- Then turn the blender to high and slowly pour in the canola and sesame oils until emulsified. Remove from the blender and season to taste with salt and pepper.
- In a 10 qt. stock pot with boiling slightly salted water add your de-ribbed, cut kale for about 2 minutes or until tender.
- Remove and plunge into an ice bath to shock it.
- Remove kale from the ice water, drain, pat dry and reserve.
- In a stainless-steel mixing bowl, combine kale, zucchini, red bell pepper, red cabbage, carrot, basil, and cilantro.
- As needed, dress the salad with the sweet and spicy pineapple dressing.
- Plate and top the salad with pineapple tidbits and chopped cashews.