Say aloha to boring salads with this colorful Hawaiian salad. Inspired by dinner at one of Hawaii's most famous dining spots, I couldn't wait to recreate it at home and share it with you. Featuring fresh greens, creamy goat cheese, tropical pineapple, beets, crisp cucumbers, and sweet tomatoes, it's dressed with a champagne vinaigrette. If you're ready to change up the usual Hawaiian fruit salad to something better, try this terrific Hawaiian-inspired salad recipe.
If you search for a Hawaiian salad recipe you'll find many different options from a Hawaiian mac salad (a pasta salad) or a Hawaiian chicken salad, to the famous sugar-laden Hawaiian ambrosia salad (a creamy fruit salad) often made with fake food cool whip, sour cream, mini marshmallows, mandarin oranges, and maraschino cherries (and about 50 grams of sugar per serving). To be fair, some recipes use Greek yogurt.
It's just too unhealthy with all of that sugar. For a delicious, healthier Hawaiian salad, try this recipe.
Jump to:
Why You'll Like This Salad
- It's sweet, savory, tangy, and crisp all in a bowl.
- Enjoy the goat cheese or omit for vegan/dairy-free.
- It's a way healthier, tastier option than your typical Hawaiian salad.
For another Hawaiian-inspired recipe try my Hawaiian Green Smoothie.
Hawaiian Salad Ingredients
For the salad
- Lettuce: Heads of fresh red lettuce, or buy pre-washed mixed spring greens.
- Tomatoes: Small cherry tomatoes or grape tomatoes, red or mixed colors.
- Pineapple: Either buy a small fresh pineapple to cut up yourself or buy already cut pineapple chunks or spears available in the refrigerated produce section. Use it fresh or grill it.
- Cucumber: Use the small, crisp Persian cucumbers, mini cucumbers, or an English cucumber.
- Beets: I use the deep red-purple beets for more color contrast but golden beets work too. Roast your own beets (directions below) or get a package of the steamed ready-to-eat beets.
- Avocado: I've added avocado to the salad just because I love avocado! You can use it or leave it out. Buy one that is ripe and ready to cut, or if rock hard wait a few days for it to ripen.
- Goat cheese: Get a small package or log of "chevre" which is fresh goat cheese and crumble it yourself. It's soft and tangy, a little tart and totally delicious. Pre-crumbled goat cheese works too.
- Green onions: A sprinkle of finely chopped green onions or chives adds color, flavor, and a nice finishing touch.
- Avocado: A nice buttery creamy addition (optional).
Champagne vinaigrette
A light champagne vinaigrette lets the salad flavors shine and compliments without overpowering.
- Oil: Here's the place for a good extra virgin olive oil.
- Vinegar: Champagne vinegar makes a lovely light vinaigrette, alternatives below.
- Egg yolk: Raw egg yolk makes the vinaigrette a little creamy as it emulsifies the dressing (optional, it's a good trick).
- Garlic: Use a fresh clove for it's pungent sharp flavor. A fresh garlic clove, or use the puree in the tube.
- Shallot: Adds a little sharp-sweet flavor and texture to the vinaigrette. Optional but such a nice addition.
Please see the recipe card for measurements and seasonings.
For another terrific summer salad with fruit, try this refreshing watermelon basil salad with feta cheese.
Substitutions and Variations
Using these substitutions change the salad a bit but all of them taste great and work well.
- Swap Greek feta for the goat cheese.
- Use an unseasoned rice vinegar in place of the champagne vinegar, or use red wine vinegar or apple cider vinegar.
- If using raw egg yolk concerns you (it is usually safe as long as your eggs are fresh and un-cracked), just omit it and add a little creamy Dijon mustard to help emulsify the vinaigrette and add flavor. You can add it even if you are using the yolk.
- To add a nice buttery crunch, add unsalted Hawaiian macadamia nuts (here is what I buy).
- Skip the green onion and add slivers of red onion for more color.
For another vinaigrette that works with the Hawaiian salad, try the lemon vinaigrette recipe with this lentil and quinoa salad.
Chef's tip: How to roast beets. Trim beet greens to 1" and scrub clean. Pre-heat oven to 400°F. Place beets in a double layer of heavy foil, sprinkle with oil, salt and pepper. Fold up foil to create a package and roast until beets are tender when pierced through, about 45 minutes. For full directions and how to skin beets, please see this post on how to roast beets.
Love a good Greek salad? Try this one with leafy greens, Greek feta, olives, tomatoes, cucumbers and a terrific Greek vinaigrette.
How to Make the Salad
- Start by making the vinaigrette. Whisk the vinaigrette ingredients in a small bowl until smooth. For making a larger quantity of dressing, add ingredients to a blender and blend briefly on low speed until smooth and emulsified.
- For the salad, wash and dry your salad greens. A salad spinner makes it easy!
- Halve the tomatoes, cube the pineapple, slice or chop the cucumbers, crumble the goat cheese. Wait to slice the avocado until before serving so it does not oxidize (turn brown).
To prepare Hawaiian salad in advance, wash and dry your lettuce leaves and ready each of the components. Keep them refrigerated individually in an airtight container separately.
Save dicing the avocado for just before serving so it does not oxidize (turn brown). Ready a large bowl and salad serving utensils. When you're ready to serve it goes together like a breeze!
Pineapple Tips
Pineapple for the Hawaiian salad can be enjoyed raw or cooked, grilled on a gas grill, a grill pan indoors, briefly broiled, or in an air fryer at 400° for about 5 minutes shaking the basket half the way through.
Chop and toss or brush with a few drops of olive oil or neutral oil to prevent sticking. Alternatively you can cook them as spears and chop them after cooking or grilling.
For a fruit salad recipe that's colorful and healthy without added sugar, try this fresh fruit salad recipe. It's easily varied by swapping a few of the fruit options for tropical options or seasonally what's best at the store.
Salad Serving Suggestions
Make the vinaigrette, toss the greens in a large bowl with a little vinaigrette to start and add the goodies. Serve extra dressing on the side. This is a wonderful salad for family gatherings because of all of the vibrant colors. It looks beautiful arranged on a big platter or large bowl.
Serve it as a side salad or add grilled chicken, rotisserie chicken, or shrimp for more of a main course salad.
Recipe FAQs
For a Hawaiian salad variation, try adding different fresh tropical fruit such as kiwi fruit, a little mango, passion fruit, guava, or papaya adding tropical color and sweetness. Avocado is another you might not think (yes it is actually a fruit) but they too are grown in Hawaii's fertile volcanic soil.
Adding protein makes a Hawaiian salad a complete meal. Grilled chicken and shrimp work well. For plant-based diets, try a little tempeh or firm grilled tofu. For another seafood option often served in Hawaii, try mahi mahi filets.
Grown in Hawaii since the 1800's, macadamia nuts are the classic nut to add to a Hawaiian salad. Another nut grown in Hawaii is the cashew, both delicious options for aHawaiian salad.
More Fresh Salad Recipes
Here are more ideas for salads to jazz up your salad routine. And if you're looking for salads with beans, grains, or veggies, check out the Salads Recipe page.
⭐️Did you Make This Recipe?
If you make this Hawaiian salad, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Hawaiian Salad Recipe with Goat Cheese
Ingredients
To Roast the Beets (or buy pre-cooked to save time)
- 2 medium red beets or other color
- 2 teaspoons olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Hawaiian Salad
- 1 large head crisp red lettuce or 5-6 ounce container pre-washed lettuce
- 12-16 sweet grape tomatoes halved lengthwise
- 4 small spears fresh pineapple diced
- 1 small English cucumber or 3-4 mini cucumbers chopped
- 1 ripe avocado split, seeded, quartered then diced
- 4-6 ounces goat cheese crumbled
Champagne Vinaigrette
- 6 tablespoons extra virgin olive oil
- 2 tablespoons champagne vinegar or white wine vinegar
- 1 large egg yolk optional
- 1 small garlic clove finely chopped or zested
- 2 teaspoons finely chopped shallot optional
- 2 pinches sea salt
- 2 pinches ground black pepper
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Instructions
To roast your own beets (do ahead of time and chill)
- Pre-heat the oven to 425 degrees. Trim the tops off the beets to about 1 inch. Wash and dry the beets and place on a double piece of heavy foil. Toss the beets with olive oil and sprinkle with salt and pepper. Wrap the beets up in the foil and place the packet on the center rack in the oven. Roast until beets are easily pierced with the tip of a thin skewer like a cake tester or a paring knife, about 40 minutes depending on the size.Remove beet packet from the oven and cool until you can handle them. With paper towels, rub the skins off of the beets; quarter them and set aside. Chill the beets then cut into pieces. Note - Wear disposable food handler gloves while working with the beets to prevent staining your hands.
Make the vinaigrette (makes extra)
- While the beets are roasting, make the vinaigrette. Whisk oil, vinegar, yolk, garlic and shallot together in a small bowl until creamy, or shake well in a jar with a tight lid. Season with salt and pepper. If vinaigrette is made ahead of time, refrigerate until serving due to the raw egg yolk. Re-whisk if needed.
Assemble the Salad
- Serve the salad family style in one large bowl or on individual plates. For family style, toss the greens with a little of the vinaigrette, add to a large bowl and add the cucumber, tomatoes, beets, avocado, pineapple, and goat cheese. Serve extra vinaigrette on the side.
Notes
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Becky says
Would canned pickled beets work on this salad?
Sally Cameron says
Hi Becky, sure pickled beets would work, or try the packaged ones from Traders Joes or Melissa's. Good question!
Ashley says
Absolutely delicious!!!!!
Sally Cameron says
Thanks Ashley! Glad you enjoyed it!
Ana says
I can't wait to do this for a luau fellowship! What store bought vinaigrette would you recommend?
Sally Cameron says
Hi Ana, a good Champagne vinegar works perfectly. There are many brands. My store may have different options than yours so I am not sure on a specific brand. I usually shop at Whole Foods, sometimes Traders Joes, Mothers Markets (in So Cal), and of course there are many options on Amazon.
MIKe says
Hi
Do you have the nutritional values for the salad?
Sally Cameron says
Hi Mike, no I have not run them. It's mostly raw veggies and a little fruit. Do you have a specific concern? If you are dairy-sensitive, omit the goat cheese from the recipe, although it adds a nice tang. If you have a problem with cow dairy, you might try goat. Many people who have trouble with cow do better with goat, as it is more easily digestible. Hope this helps.Thanks for commenting.
Suzanne Hinze says
This salad was absolutely delicious. You do not just taste the lettuce but all of the vegetables and fruit. My friend does not usually like beets, but she said that all the flavors blended together gave the beets a sweeter taste and was perfect with everything else. I did also try on one plate of salad feta cheese instead of the goat cheese and it was also fantastic. Calmed the flavor of the feta down just a tad and blended well with everything else. Did not use to much of the vinaigrette but just a little. Will make this salad again and again. Thank you Sally!!
Sally says
So glad to hear it was a hit for you! Thanks Suzanne!
Mindy says
This looks so refreshing! I found you through Tasteologie fell in love with your photo--I'll be making this salad soon!
Sally says
Refreshing is the perfect word for this salad Mindy! Please let me know how it works for you.
Debbie Spangler says
Thanks again for sharing your delicious recipe! Sharing your wisdom through your stories along with your beautiful photography makes your blog one of my "go to" recipe sources.