Salad Skewers with Hawaiian Pineapple Vinaigrette

This recipe from Dawn Hutchins at Florida Coastal Cooking is sweet, salty, savory and crunchy. This healthy salad-on-a-stick appetizer is sure to wow both your plant-based peeps and omnivores alike.

SALAD SKEWERS WITH HAWAIIAN PINEAPPLE VINAIGRETTE [VEGAN, OIL-FREE]

INGREDIENTS

FOR THE PINEAPPLE VINAIGRETTE: 

• 1 cup pineapple juice
• 2 tablespoons  liquid aminos or coconut aminos
• 2 tablespoons apple cider vinegar
• 2 tablespoons agave (optional)
• 1/4 cup chopped sweet onion
• 2 clove garlic, minced
• 1 teaspoon minced fresh ginger
• Toasted sesame seeds for sprinkling
• Optional: 2 tablespoons tahini for creaminess, Or, if you’re not oil-free, 1/4 cup EVOO plus 2 tablespoons sesame oil

FOR THE VEGGIE OPTIONS:

• Cucumbers, sliced
• Lettuce, chopped
• Red onion, peeled and chopped
• Avocado, seeded and cubed
• Pineapple
• Tomato
• Or anything you can dream up!

PREPARATION

1. Blend dressing ingredients in Magic Bullet or small blender.
2. Cut veggies into chunks and thread onto skewers.
3. Drizzle dressing over veggies or greens of choice. Sprinkle with toasted sesame seeds.

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