Pineapple Walnut Salad – A Refreshing Crunchy Delight
Ingredients
- Salad:
- 4 cups fresh lettuce chopped (Romaine or iceberg)
- 1 cup fresh pineapple chunks or canned, drained
- ½ cup walnuts toasted
- ½ cup shredded carrots
- ¼ cup red onion thinly sliced
- ¼ cup dried cranberries or raisins optional
- ¼ cup feta cheese crumbles optional
- Dressing:
- ½ cup mayonnaise
- 2 tbsp honey or maple syrup
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Toast the walnuts in a small pan over medium heat for 3–5 minutes, stirring frequently until fragrant and slightly browned. Let them cool.
- Whisk together mayonnaise, honey, lemon juice, salt, and pepper in a small bowl to prepare the dressing. Adjust sweetness or acidity to taste.
- Chop lettuce into bite-sized pieces, shred carrots, thinly slice red onion, and cut pineapple into chunks.
- In a large salad bowl, combine lettuce, pineapple, carrots, red onion, dried cranberries, and cooled walnuts. Add feta if using.
- Pour the dressing over the salad and toss gently until evenly coated. Serve immediately to maintain freshness and crunch.
Notes
Fresh pineapple provides the best flavor, but canned can be used if drained.
Toasting nuts enhances flavor and adds extra crunch.
Keep dressing separate until serving to prevent wilting.
Optional proteins like grilled chicken, shrimp, or tofu can make this a complete meal.
Customize with seasonal fruits or extra vegetables for variety.