- Ascolano Olive Oil
- Honey Ginger Balsamic Vinegar
- 1 fresh pineapple
- 1 bag of mixed greens
- 1/4 cup hemp seeds
- 1-2 tomatoes, cubed or diced
- 1/2 cup coconut flakes
Spread ½ cup coconut flakes on a sheet tray and lightly toast in a 325 degree oven for 3-4 minutes until lightly browned and fragrant. Let cool.
Vinaigrette: Combine 2 ounces of Honey Ginger Balsamic Vinegar and 2 ounces of Ascolano Olive Oil together in a cruet and shake vigorously to emulsify.
Core the fresh pineapple and cut into small cubes.
Assemble salad with mixed greens, toasted coconut flakes, pineapple chunks, hemp seeds and tomatoes. Drizzle the vinaigrette on top.