Tropical Pineapple Salad Bowl

Ingredients

• 250 g pineapple
• 100 g arugula
• 30 g almond-butter-creamy
• 50 g almond-milk-unsweetened-plain-refriger
• 20 g nuts-almonds-whole-raw

Steps

1. Chop the pineapple into bite-sized pieces.
2. Toss the arugula in a large bowl.
3. Drizzle the almond milk over the greens.
4. Stir in the chopped pineapple and almonds.
5. Swirl in the almond butter for texture.

Per serving

229 kcal · protein 7.1 g · carbs 24.6 g · fat 13.7 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy, nuts

Labels: vegetarian, gluten-free, egg-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.