Tropical Salad with Green Olives and Honey-Lemon Vinaigrette
A fresh and light salad that blends the sweetness of tropical pineapple with the saltiness of olives and the acidity of lemon. Perfect for a nutritious and satisfying lunch, this rainbow salad is a true vitamin boost that delights the palate.
🛒 Ingredients
4 servings
- 10.5 oz fresh pineapple, diced
- 20 cherry tomatoes
- 1 medium red onion, thinly sliced
- 20 pitted green olives, sliced into rounds
- 2 large lettuce or butter lettuce leaves for the salad bed
- 4 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- Fine salt and freshly ground pepper to taste
- A few fresh mint leaves for garnish (optional)
Watch the original video
Watch on TikTokDirections
- 1
Prepare the pineapple by peeling it, removing the fibrous core, and cutting it into regular, medium-sized cubes.
- 2
Wash the cherry tomatoes and cut them in half.
- 3
Peel the red onion and cut it into thin slices. To mellow its sharpness, you can soak it in ice water for 5 minutes.
- 4
Pit the green olives if necessary and cut them into rounds.
- 5
Place the lettuce or butter lettuce leaves in the center of your plates to form a nice bed for the salad.
- 6
Around the leaves, arrange the ingredients to create distinct color zones: pineapple on one side, cherry tomatoes on another, red onion in one spot, and olives in another.
- 7
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to create a smooth vinaigrette.
- 8
Drizzle the vinaigrette gently over each ingredient just before serving to maintain the presentation.
- 9
Garnish with a few fresh mint leaves if desired and serve immediately.
💡 Chef's Tip
For an even more professional presentation, use a ring mold to give your lettuce bed a perfect shape. Prepare the vinaigrette a few hours in advance so the flavors meld, but only dress the vegetables just before serving to keep their crunchy texture. Chef's tip: add a few toasted almonds or pumpkin seeds for extra texture and protein!
