Grilled Tropical Salad

Serves 2

• 2 tsp coconut oil

• 1 cup chopped pineapple

• 1 large zucchini, sliced into rounds

• ½ small red onion, julienned

• 1 red bell pepper, julienned

• 6 cups chopped romaine

• ¼ cup Hummus Dressing (recipe in Dressings)

• 1 15-ounce BPA-free can adzuki beans, drained and rinsed

• ¼ cup toasted unsweetened shredded coconut

Add oil to a large skillet over medium-high heat. When hot, add pineapple, zucchini, onion, and bell pepper. Sear one one side undisturbed for 5 minutes, then stir and cook for 5 more minutes or until the mixture is dark golden brown around the edges.

Serve mixture over romaine, then drizzle with Hummus Dressing. Top with beans and coconut, then enjoy!

Omnivore option: Top each salad with 3 ounces chopped uncured deli turkey