Spicy Pineapple Kale Salad

September 8, 2013

Author Notes:

Lacinato kale holds up beautifully in this sweet and spicy dish. Check out these numbers: 250% DV Vit A, 397% DV Vit C, and 690% DV Vit K. All for a measly 182 calories - now that’s a bargain! For more whole food, plant-based recipes, visit www.livingplate.com.

Living Plate

Serves: 2


  • 1 small head lacinato kale, Washed, spines removed, and thinly sliced
  • 1 1/2 cups cubed fresh pineapple
  • 1/4 cup chopped red onion
  • 1 red pepper, seeded and chopped
  • 1 jalapeño pepper, minced [remove seeds for less heat]
  • 1 lime, juiced
  • 1/2 small orange, juiced
  • 1/2 teaspoon cumin powder
  • 1 tablespoon hemp seeds
  • 1 teaspoon olive oil [optional]
  • salt and freshly ground pepper to taste
In This Recipe


  1. Prepare kale and place in a medium bowl. Massage kale, squeezing in the palm of your hands, until it wilts – about 2 minutes.
  2. In a separate bowl, combine pineapple, cilantro, onion, red pepper, jalapeño, lime and orange juices, and cumin powder. Stir well and let stand for 15 minutes.
  3. Toss pineapple mixture with kale.
  4. Season with salt and pepper. Drizzle with olive oil [if desired] and sprinkle with hemp seeds just before serving.
  5. Note: Pineapple mixture can be made ahead. Toss with kale before serving.
  6. Nutrition facts [www.Nutritiondata.com] per serving [without oil]: Calories, 182: Fat, 4g; Carbohydrate, 34g; Fiber, 6g; Protein, 6g; Vit A, 250% DV; Vit C 397% DV; Calcium, 13%; Iron, 16%; Vit K 690% DV

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Reviews (1) Questions (0)

1 Review

liliana August 1, 2016
I added: 2 cloves garlic, chopped very fine and 1 tbsp grated ginger<br />Also increased oil to 1/4 cup (In my case hazelnut oil) as oil is essential for absorbing minerals and vitamins from greens.<br />Increased red onion to 1/2 to 3/4 cups or substituted 1 cup or more chopped chives from the garden. A combination is best.<br />Am thinking of adding some turmeric next time.<br />This salad is to die for.<br /> Never would have thought of combining kale and pineapple.