Pineapple, Cucumber, and Ginger Salad



We thought this was perfect with our salmon.  The nice tangy pineapple complemented the fish. Our favorite combination of Flying Olive Balsamic and Extra Virgin Olive Oil was Pineapple with Lime oil.Barb L.

Serves: 6-8


1/3 cup finely chopped crystallized ginger (often available in the bulk food section)

¼ cup finely chopped shallots

2 Tbsp Flying Olive Pineapple Balsamic, Honey Ginger Balsamic, Sicilian Lemon, or Grapefruit Balsamic Vinegar

2 Tbsp Flying Olive Lime or Lemon Extra Virgin Olive Oil

2-4 tsp finely chopped jalapeno chili

2 tsp Flying Olive Toasted Sesame Oil

4 oz (about 8 cups)f mixed greens such as radicchio, red leaf, kale, Boston/Bibb or your favorite combination

4 cups chopped fresh pineapple (about ½ pineapple)

4 Persian or 1 English cucumber, cut in half lengthwise,seeds removed, sliced in halves again and cut into pieces on the diagonal

1 avocado, chopped

Salt and pepper to taste


In a small bowl, mix the ginger, shallots, Flying Olive Balsamic of Choice, jalapeno, and Flying Olive Sesame Oil. Season with salt and pepper to taste. Mix the remaining ingredients in a large bowl and toss to coat. Pour half the dressing on the salad and toss. Add more dressing as desired and serve.

Inspired by a recipe in September, 2018.

Submitted by Barb L.