Big Kahuna Hawaiian Salad

vegan, serves 2



2 cups frisee, finely chopped
2 cups baby lettuce mix or baby spinach (any fave leafy green will work)
1 cup chopped pineapple
1 cup chopped papaya
3/4 cup roasted/salted macadamia nuts
handful of plantain chips
fresh black pepper

optional: coconut flakes, roasted corn, spicy tempeh cubes

*use fresh pineapple and papaya. Chop and store the leftovers for a tropical fruit salad the next morning.


Pineapple Tahini Dressing

1 1/2 Tbsp tahini sauce
2 tsp Grade B maple syrup
1 Tbsp apple cider vinegar
2 Tbsp pineapple juice
pepper


Directions:

1. Whisk together the dressing. Set aside.
2. Prep your fruit by chopping up your papaya and pineapple. Store the leftovers.
3. Finely chop your frisee. Place in bowl. Add baby lettuce.
4. Toss lettuce gently with 1-2 Tbsp of dressing.
5. Portion salad into two bowls.
6. Add pineapple and papaya on top of lettuce.
7. Add macadamia nuts.
8. Place plantain chips around edges of bowls.
9. Drizzle additional dressing on top and add fresh black pepper to taste.