In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Sprinkle chopped cilantro on top and give it a final toss.
Let the salad sit for 10 minutes to allow the flavors to meld before serving.
Serving and Storage Tips
Serve chilled for the best flavor and crunch.
This salad pairs well with grilled meats, seafood, or as a standalone light meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving again.
Variations
Substitute feta with goat cheese or queso fresco for a different tang.
Add chopped mint or basil for a fresh twist.
For extra crunch, toss in some toasted almonds or pumpkin seeds.
Adjust the spice by swapping red chili for a pinch of cayenne pepper or chili flakes.
FAQs
Q: Can I use canned pineapple instead of fresh?
A: Fresh pineapple is best for texture and flavor, but canned pineapple (drained) can be used in a pinch.
Q: Is this salad suitable for vegans?
A: To make it vegan, substitute the feta with a plant-based cheese or omit it entirely.
Q: How spicy is this salad?
A: The heat depends on the chili used. Remove seeds for milder heat or add more chili for extra spice.
ADVERTISEMENT
