Rum House Salad Recipe

Toast coconut and nuts

Heat a dry skillet over medium heat. Add the coconut flakes and toast, stirring constantly, until golden and fragrant, about 2–3 minutes. Transfer to a plate. In the same skillet, add the pecans and toast for 2–3 minutes until warmed and aromatic. If making candied pecans, toss pecans with 1 tbsp sugar and a pinch of salt in the skillet until caramelized; let cool.

Wash and dry the mixed baby greens and Romaine thoroughly (use a salad spinner). Tear larger Romaine leaves into bite-size pieces. Place greens into a large salad bowl.

Prepare fruit and vegetables: slice cucumber thinly, cut pineapple and mango into 1/2-inch pieces, thinly slice red bell pepper and red onion. Dice avocado and set aside with a squeeze of lime to prevent browning. Add pineapple, mango, cucumber, bell pepper, and red onion to the bowl with the greens.

Add chopped cilantro and torn mint (if using) to the salad bowl. Reserve avocado and toasted coconut and pecans for final assembly to keep textures distinct.

In a medium bowl or a jar with a tight lid, combine light rum, fresh lime juice, orange juice, honey, Dijon mustard, and apple cider vinegar. Whisk or shake vigorously until honey and mustard are fully incorporated.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add to jar and shake vigorously) to emulsify the dressing. Whisk in toasted sesame oil, sea salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning—add more honey if you prefer sweeter, or more lime if you prefer brighter acidity.

Let the dressing rest at room temperature for 5 minutes to allow the rum and citrus flavors to meld.

Just before serving, add diced avocado to the salad bowl. Drizzle 3–4 tablespoons of the rum-lime dressing over the salad (reserve extra dressing to pass at the table). Gently toss with salad tongs until ingredients are lightly coated—be careful not to overwork the avocado.

Transfer salad to a serving platter or divide among 4 plates. Scatter toasted coconut flakes and candied or toasted pecans evenly over the top. Crumble feta or queso fresco over the salad if using.

Finish with a sprinkle of lime zest, extra cilantro leaves, and a crack of freshly ground black pepper. Serve immediately with remaining dressing on the side.