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Place torn kale in large bowl. To make the dressing, place in a blender, 1 cup fresh pineapple, coconut milk, Fustini’s Persian Lime Olive Oil, Fustini’s Coconut Balsamic Vinegar and poppy seeds. Blend until smooth.
Pour 1 1/2 cups of the dressing over kale, toss and allow to marinate for 20 minutes. Add the remaining pineapple, mango and banana into kale. Top with remaining dressing, nuts and coconut. Toss and serve.
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Nutritional information can be found listed with each product.
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