Ingredients
Salad:
- 1 fresh pineapple, peeled, cored, and diced
- ½ small red onion, finely diced
- 4 inch celery, julienne
- 1 tomato, seeded and diced
- 1 handful fresh basil leaves, roughly chopped
Dressing:
- 1 oz (2 tbsp) white balsamic vinegar
- 2 tsp Dijon mustard
- fresh basil leaves
- 2 tbsp sugar (or honey for a natural option)
- 3 oz (6 tbsp) extra virgin olive oil
Instructions
- Prepare the salad:
In a large bowl, combine the diced pineapple, celery and basil. - Make the dressing:
In a small bowl or jar, whisk together the vinegar, mustard, basil, and sugar until dissolved. Slowly drizzle in the olive oil while whisking until the dressing is emulsified. - Toss and chill:
Pour the dressing over the salad and toss gently to coat. Chill for 15–30 minutes to let the flavors meld. - Serve:
Serve cold with the tomato and onions on the side, as a refreshing side dish
