We are now in the second half of 2020 and for most of us – judging from what I have observed from my socials- we are all hoping to catch a break bruv lol! For most of us 2020 has been difficult, and while we have adjusted to the new way life shall be this year henceforth, we are all yearning for a tiny glimmer of joy and stability. Hope it all plays out in our favor!
We kick off the first recipe of July 2020 with a bomb ass salad. I know I have said this time and time again, but allow me to repeat it once again today: The best salads in the universe are created in Kaluhi’s Kitchen! I love love love that you guys are enjoying each one we have made in the past couple of years. I enjoy putting together the flavors, and you can check them out on the YouTube playlist I put together for you guys! Today’s salad recipe is also on YouTube, but let us get into the blog post. I cannot wait for you guys to try out my pineapple and french bean egg salad!
I made a dope vid to accompany the blog post. Do watch below, and subscribe!
PREP TIME: 30 min COOK TIME: 10min SERVES: 4
For the body
250g of roughly crispy lettuce
1 cup of chopped pineapple
½ a cup of cherry tomatoes
Handful of raisins
1 cup of seared frenchbeans
½ avocado, cubed
4 boiled eggs
For the dressing
10 tablespoons of olive oil
5 tablespoons of apple cider vinegar
1 tablespoon of minced ginger
4 tablespoons of honey
Salt and pepper to taste
We shall begin with the dressing. For each salad we make on this platform, we always pair it with a dressing that anyone can make right at home. For today, I was really feeling warming flavors so I reached out for ginger and honey notes. The most important ingredients for a dressing are an oil and a vinegar/any acid. The ratio that i personally find works best is oil:vinegar 2:1. Always keep that ratio in mind when you are adjusting your ingredients upward or downward.
To prepare the dressing, place all the ingredients in a container and shake until combined and creamy.
Now we move onto the body of the salad.
Before we begin, the french beans should be seared. A quick sear suffices (about 5 minutes on high heat), that way the french beans cook and you retain some texture and introduce a bit of smokiness because of the mild char on the french beans.
In a bowl, place all the body ingredients (except the avocado) and toss. In the video, there were no raisins featured. I made this a couple of times after the first time I did and later on added raisins because I felt they completed the flavor flow. I have since added them as part of my recipe, so make sure you have some in too. I used cherry tomatoes for this, but kawaida tomatoes will work for this too.
The pineapple is also key to this. Not only does it add some warm sweetness but really livens up everything. Your pineapple must be very very sweet so that the flavors work well. If it is abit sour, even slightly, the overall flavor of the salad shall not be as enjoyable.
Dump all the body ingredients (except the avocado) into your bowl and toss until combined. Dress with the honey ginger vinaigrette we have just made and toss once again.
The avocado will not be added at this tossing stage because we do not want it to mash up. We will add it later on so keep it close by.
I went with crispy lettuce because I love the texture. It looks really dark, almost like sukumawiki, but it is not. You can use any variety of lettuce for this. Now that we are done with he body, we are going to go ahead and add the final component of this salad and that is adding an element of protein. For today we are going with boiled eggs. We have done salads with chicken in the past, others with fish, others with bacon- today’s has eggs for our protein. The egg needs to be hard boiled for this, so boil it for 13 minutes for the perfect,sunny hard boiled egg.
Once the eggs are done, slice them up and proceed to plate. Place the dressed body of the salad on your bowl, add your cubed avocado and the boiled eggs over the top.
With that, we are ready to dig right in! Look at this pretty baby!
Look at her!
I loved every single bite of this! I love how the sweetness of the raisins complimented that of the pineapple and both made the salad sunny and mellow. I love the freshness the tomatoes and lettuce introduced and how that worked with the slight char on the french beans. The honey ginger dressing tied everything together and cut through the richness of the egg. Each bite is perfect! Every bowlful of my pineapple french bean salad you make is perfect!
Do pass by my channel and watch the complimentary YouTube video to this egg salad post. Subscribe as well, I would love to have you as part of my tribe!
Come grab a bowl, love!
Get your downloadable recipe here :))
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Hi Kaluhi, thanks for this recipe I can’t wait to try it!. What can I possibly substitute the tomatoes with?
Tomatoes need to be there
This looks really yummy. Running to try this out
The pineapple truly sent this salad over the top. It’s a great add to our weekly lunch rotation.
Yesssss I love a salad with substance! It had a great balance of healthy fats, veggies, and refreshing flavors. It’s definitely going to be one of our go-to summer salads. It was delicious – thank you!
You are most welcome!! Cheers!
This was a great light lunch! Thank you so much for the recipe.
Awesome! Happy you loved it!
This combination of flavors is wonderful and bright. It’s the perfect summer salad. I’m definitely going to serve this at my next cookout because weveryone will be impressed!
This was the perfect side to our grilled tofu. The pineapple was a great twist with the green beans.
The pineapple made this salad amazing!! Thanks for a great recipe!
Wow! This salad was so easy to make, but was PACKED with flavor. Even my kiddos devoured it.
I’ve never thought to use pineapple like this! I loved this combination!
I truly do love Kaluhi’s Kitchen Salads and this one is absolutely delicious! Thanks for the great recipe
I LOVE the salad, but that ginger dressing?!? I had to stop myself from drinking it from the jar! So refreshing and tasty.
I would never have thought of combining pineapple and egg together, but this so works! and that dressing…WOW…I will be using it for all my green salads from now on!
I love salad in the summer and I am glad I tried this recipe!
I loved how gorgeous and colorful this salad was. I think that’s always one of the greatest accomplishments for a salad. Thanks for a great recipe and lovely meal.
Never tried this combination in a salad before and it was surprised by how much I loved it. Will be making again!
Hi Kaluhi. Loove every single one of your recipes!! My question is though, regarding the *serves bit, how does one adjust the ingredients accordingly depending on the serves so as to maintain the original outcome ( same great flavor) of the recipe?
Honestly, I just eyeball. It is a salad so it is impossible to fail because it is just dumping ingridients in a bowl and tossing. The dressing, just remember the ratio for oil and vinegar and use that exact ratio as you adjust upwards
So simple and yummy. I love that there’s no weird or hard to find ingredients in these so I can make them all the time!
Glad ypu loved it!