Tomato and Pineapple Salad

Take three or four large firm tomatoes.  Cut a slice off the stem end and scoop out the centres. Mix the pulp with tiny cubes of pineapple and chopped parsley. Put the mixture back into tomato cases, and serve in a bed of lettuce with vegan mayonnaise if desired.

Source: Vegan Cooking by Eva Batts

from the Eat-2-Live archives

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