1️⃣ Dice the pineapple into bite-sized chunks.
2️⃣ Chop the walnuts into smaller pieces.
3️⃣ Finely chop the celery for added crunch.
2. Make the Dressing
4️⃣ In a small bowl, mix Greek yogurt (or mayo), honey, lemon juice, and salt.
5️⃣ Stir well until smooth and creamy.
3. Assemble the Salad
6️⃣ In a large bowl, combine pineapple, walnuts, celery, and raisins (if using).
7️⃣ Pour the dressing over the mixture and toss until well coated.
4. Chill & Serve
8️⃣ Refrigerate for 15-30 minutes before serving for best flavor.
9️⃣ Garnish with extra walnuts or fresh mint leaves if desired.
Serving Suggestions
🍗 Pairs well with grilled chicken, turkey, or seafood.
🥗 Serve on a bed of fresh lettuce for extra freshness.
🍞 Enjoy as a sandwich filling or with crackers for a fun twist.
Variations & Customizations
🔥 Spicy Twist – Add a pinch of cayenne pepper or chili flakes.
🥥 Tropical Vibes – Mix in shredded coconut for extra island flavor.
🍏 Fruit Boost – Add chopped apples, grapes, or mandarin oranges.
🧀 Creamy Addition – Toss in some crumbled feta or blue cheese.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 2 days.
- Not recommended for freezing (pineapple can become watery).
FAQ
❓ Can I use canned pineapple?
✔ Yes! Just drain well before using.
❓ Can I make this salad dairy-free?
✔ Absolutely! Use vegan mayo or coconut yogurt instead of Greek yogurt.
❓ How do I toast the walnuts for extra flavor?
✔ Simply bake at 350°F (175°C) for 5-7 minutes, or toast in a dry pan for 2-3 minutes.
