Total preparation
20 minutes


2 cloves garlic
85g peanut butter
85g Greek yogurt
3 tablespoons soy sauce
3 tablespoons sesame oil
3 tablespoons ginger oil
Juice of 1 lemon
2 tablespoons milk
Salt to taste
7 cups lettuce or kale
2 bags TASU Chips pineapple
4 hard-boiled eggs, sliced
225g of fresh cheese
1 cucumber, skin on, thinly sliced
1/2 red onion, thinly sliced


For the dressing, blend the garlic in a processor. Add the peanut butter, Greek yogurt, soy sauce, sesame oil, ginger oil, and lemon juice. Blend until well mixed.
In the processor, slowly pour in the milk, pulsing until you reach the desired consistency. Add salt to taste.
To serve, arrange lettuce or kale, TASU Chips pineapple, hard-boiled eggs, fresh cheese, cucumber, and red onion on the plate. Drizzle with the dressing.