8 cups raw brussels sprouts, lay sprouts on side and slice thin, creating little green ribbons (fresh instead of frozen preferred)
1/2 cup scallions, sliced (both white and green parts)
1/4 cup parsley, chopped
2 cups fresh pineapple (I used canned), sliced into bit-size pieces
1 cup black beans (original recipe calls for French Lentils)
1 cup avocado chunks
Prepare all salad ingredients but do not toss together until ready to serve & top with dressing
Pineapple Poppy Seed Vinaigrette
(makes 2 cups)
1 1/2 to 2 cups pineapple chunks
1/4 cup honey
1/4 cup rice wine vinegar
1 tbsp chopped scallions (white portions)
1 small garlic clove, minced (or use handheld cheese grater to make paste)
1 tsp Dijon mustard
1/2 cup plus 2 tbsp canola oil
2 tsp poppy seeds
salt & pepper to taste
Place pineapple chunks in a food processor fitted with blade attachment. Blend the pineapple into a mostly smooth, frothy pulp. Using a fine mesh strainer, over a bowl, press the pineapple puree through the strainer into the bowl. Scrap the bottom of the strainer to make sure you get all the juice possible. There will be a little bit of pineapple in the strainer when you're done. You should have about 1 to 1 1/2 cups of juice/pulp.
In the food processor, combine juice, honey, rice wine vinegar, scallions, garlic, and mustard. Pulse 5 times to incorporate. With processor on, stream in canola oil, stop once emulsified. Pour the dressing into medium bowl and stir in poppy seeds, salt and pepper.
Toss dressing with salad and enjoy!
Store dressing in airtight container in refrigerator up to one week.
*I only use about 1/3 of salad ingredients since I was making it to serve two people. I did make all the dressing so I could have left overs for another salad :)