Serves 4 /Nestled in this unique salad of greens, pineapple, and spices, crunchy cacao nibs appear suddenly, adding little explosions of rich, dark (but not sweet) chocolate. If at all possible, grind seeds from whole cardamom pods yourself; this spice loses its bright, snappy character when it’s preground. If you don’t have fresh pineapple, substitute one 15-ounce can of pineapple rings, cut into cubes.

1 tablespoon extra-virgin coconut oil

1 1/2 cups diced pineapple (1/2-inch cubes)

1 teaspoon curry powder

1/4 teaspoon freshly crushed cardamom seeds

1/4 teaspoon ground cloves

3 1/2 tablespoons fresh lime juice, divided

2 tablespoons walnut oil

1 tablespoon agave nectar

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

5 ounces baby romaine lettuce

1/2 cup thinly sliced red onion

1/2 cup roasted cashews, lightly crushed

1/2 cup coarsely chopped fresh cilantro (optional)

2 tablespoons cacao nibs, lightly crushed

1. Place oil in a large skillet over high heat. Add pineapple cubes in one layer and let caramelize lightly on one side. Add curry powder, cardamom, and clove; stir gently until pineapple is nearly dry. Remove from heat and add 2 tablespoons lime juice, shaking gently. Slide mixture out onto a shallow plate, along with every bit of accumulated juices, and cool slightly.

2. When pineapple mixture is no longer hot, tip plate over a measuring cup to drain off all liquid, reserving pineapple. Add enough lime juice to measure a total of 1/4 cup. Add walnut oil, agave nectar, salt, and pepper, and whisk to blend.

3. Place lettuce, onion, cashews, cilantro (if using), and cacao nibs in a large bowl. Add pineapple. Whisk dressing once more and pour to taste over salad. Toss gently but thoroughly, and serve at once.

PER SERVING: 264 cal, 19g fat (7g mono, 5g poly, 7g sat), 0mg chol, 4g protein, 22g carb, 2g fiber, 117mg sodium