Hawaiian Salad Recipe

Prepare greens and vegetables

Wash and thoroughly dry romaine lettuce. Chop or tear the romaine into bite-sized pieces until you have about 6 cups. Place into a large salad bowl. Add the thinly sliced red cabbage, sliced cucumber, halved cherry tomatoes, and thinly sliced red bell pepper to the bowl.

Add pineapple and herbs

Toss in the bite-sized fresh pineapple pieces and chopped cilantro. Add the thinly sliced green onions for brightness.

Add nuts

Coarsely chop the macadamia nuts (or roast peanuts briefly in a dry skillet until fragrant, about 3–4 minutes, then cool). Scatter the nuts over the salad base and toss gently to distribute.

Prepare optional protein

If using shrimp: make sure shrimp are cooked, peeled, deveined and chilled. Pat dry and season lightly with a pinch of salt and pepper. If using grilled chicken: slice cooked chicken breast into strips. Add the protein to the salad just before serving or serve on the side.

Combine dressing ingredients

In a medium bowl or a jar with a tight lid, combine 1 cup fresh pineapple juice, 3 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp honey, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 tsp minced garlic, 2 tbsp fresh lime juice, 3 tbsp neutral oil, 1 tsp red pepper flakes (optional), 1 tsp salt and 1 tsp black pepper.

Emulsify

Whisk vigorously for 30–60 seconds (or close jar and shake vigorously for 30–45 seconds) until honey is fully dissolved and dressing is slightly emulsified. Taste and adjust: add more honey for sweetness, lime for brightness, or soy for saltiness.

Dress the salad

Pour about half of the dressing over the salad and toss gently to coat. Taste; add more dressing to reach desired coating (typically 3/4 to all of the dressing for a saucier salad). Add the optional cooked protein on top or toss it in.

Transfer salad to a serving platter or leave in the bowl. Sprinkle additional chopped macadamia nuts and a few cilantro leaves on top for garnish. Serve immediately so greens stay crisp. Leftover dressing can be stored refrigerated for up to 3 days.