Quote from Forks Over Knives on How Plant-Based Food Can Feed More People:
Let me share with you yet another one of my plant based recipes. This recipe uses the spicy, earthy green, arugula as its base. But I sweetened it with fresh, juicy pineapple and ripe tomato; creating a salsa like topping for this delectable green.
Pineapple Salsa Saladby Elizabeth @rawlivingandlearning.blogspot.com
Diced pineapple (fresh)
1/2 T raw, unsalted pine nuts
Pinch of cumin
Plate the arugula. In a bowl mix together the pineapple, tomato and pine nuts. Top the arugula with the salsa and sprinkle on cumin to taste. Enjoy!