Pineapple Beetroot Salad - Fyffes

Ingredients

• *** For the dressing
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• ¼ tsp maple syrup
• ¼ tsp sea salt flakes
• ⅛ tsp freshly ground black pepper
• *** For the salad
• 2 heads romaine lettuce, washed and shredded
• 4 slices pineapple, cut into chunks
• 4 medium cooked beetroot, quartered
• 2 carrots, thickly sliced
• 100 g (3½ oz) pecan nuts, roughly chopped & lightly toasted
• 1 green onion, finely sliced