Kona Ham Hawaiian Salad
Brighten up your table with the vibrant and flavorful Kona Ham Hawaiian Salad, a tropical twist on a classic! This refreshing dish combines juicy, sweet pineapple chunks with savory diced ham, crisp baby spinach, and crunchy toasted coconut and cashews. Accented by the tangy zing of fresh lime juice and creamy coconut milk dressing, it's a perfect medley of sweet, savory, and nutty notes. Thinly sliced red bell peppers and onions add a pop of color and crunch, while cool cucumber completes this vibrant salad, making it ideal for summer lunches, brunches, or light dinners. Ready in just 20 minutes, this Hawaiian-inspired salad is a healthy and crowd-pleasing way to elevate your taste buds with an island vibe. Keywords: Kona Ham Hawaiian Salad, tropical salad recipes, pineapple ham salad, coconut lime dressing, healthy summer salads.
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Recipe Information
Ingredients
- 2 cups Ham (diced, cooked, or leftover)
- 1.5 cups Fresh pineapple (diced)
- 6 cups Baby spinach leaves
- 1 Red bell pepper (thinly sliced)
- 0.25 Red onion (thinly sliced)
- 0.25 cup Shredded coconut (unsweetened, toasted)
- 0.5 cup Cashews (lightly toasted)
- 1 Cucumber (sliced into half-moons)
- 0.25 cup Coconut milk (full-fat, for dressing)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Honey
- 0.25 teaspoon Sea salt
- 0.25 teaspoon Black pepper
Instructions
Prepare all the ingredients by dicing the ham, chopping the pineapple into small cubes, slicing the red bell pepper and red onion thinly, and cutting the cucumber into half-moons.
Toast the shredded coconut and cashews in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant. Set aside to cool.
Wash and dry the baby spinach leaves thoroughly. Arrange them as the base in a large serving bowl or platter.
Evenly distribute the diced ham, pineapple, red bell pepper, red onion, and cucumber over the spinach leaves.
Sprinkle the toasted coconut and cashews on top of the salad for added crunch and tropical flavor.
In a small bowl, whisk together the coconut milk, lime juice, honey, sea salt, and black pepper to make the dressing. Adjust seasoning to taste if necessary.
Drizzle the coconut-lime dressing over the salad just before serving or serve it on the side for guests to add at their preference.
Gently toss the salad right before serving to ensure the ingredients are evenly coated in the dressing. Serve immediately and enjoy!
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 6379 mg | 277% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 62.3 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3189 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
