This Broccoli Pineapple Salad is a light refreshing salad that goes perfectly with summer meals. Crunchy broccoli combined with sweet juicy pineapple all tossed in a creamy mayo dressing. An easy side dish to serve with any meal. Gluten Free, Easy, Healthy.
A Broccoli Pineapple Salad recipe that is so easy to make and combines the perfect blend of both sweet and savory....
So when it comes to salads or food in general, I tend to lean more towards the savory side of things!
But with this salad there is no need to decide.... you're really getting the best of both worlds.
Crunchy broccoli florets, shredded cheddar cheese combined with the juicy pineapple bites makes the perfect summertime MEAL!
And this Summer Fruit Salad is also a favorite one that we regularly love to serve.
Ingredients needed
- Broccoli Florets
- Red Onion
- Pineapple
- Cheddar Cheese
- Mayo
- Sour Cream
- Red Wine Vinegar
- Seasonings
- Optional- Green Onions
How to make broccoli pineapple salad
I like to use the freshest ingredients possible in this salad for optimal flavor...
So I usually buy a whole pineapple and cut it up....or you can buy already cut up fresh pineapple in some produce sections in the supermarket.
This salad is sooo much better with fresh pineapple, but if you have to buy the canned make sure it's unsweetened.
Next you'll want to rinse the broccoli and cut into small bite sized pieces, finely dice the red onion as well.
Shred the cheddar cheese and add all of these ingredients to a large mixing bowl.
Once you have the salad ingredients prepped, then mix the mayo, sour cream, vinegar and seasonings in a small separate bowl.
Pour over salad and combine. Taste for salt and pepper and refrigerate salad until ready to serve.
Recipe notes and tips
The salad is better if allowed to chill at least 30 minutes prior to serving.
Use a good quality sharp cheddar and grate it yourself!
Make sure to cut all the ingredients into smaller bite sized pieces since this helps get everything evenly coated with the dressing.
Feel free to add nuts or seeds to the salad for extra crunch but this is optional.
How to store
It will keep in a covered container in the fridge for 3-4 days...
I personally prefer it served the same day as I like the broccoli more on the crunchy side... although that's a personal preference!
You could easily prep the salad ingredients in advance and store covered in the fridge. Then add the dressing at least 30 minutes prior to serving.
Other summer recipes to try
Until next time-xoxo
Broccoli Pineapple Salad (Gluten Free, Easy)
Ingredients
- 1 large bunch broccoli florets trimmed
- 1 small red onion finely diced. About ½ cup
- 4 ounces cheddar cheese shredded
- 1 cup mayonnaise
- ¼ cup sour cream
- 1 tbsp. red wine vinegar
- ½ tsp. garlic powder
- ½ tsp. dried dill weed
- 1 cup diced fresh pineapple
- 1 green onion diced
- salt & pepper to taste
Instructions
- In large mixing bowl combine trimmed broccoli florets, diced red onions and pineapple chunks
- In separate small mixing bowl add mayo, sour cream, red wine vinegar and combine well
- Stir in garlic powder, dried dill weed.
- Pour over broccoli florets, cheddar cheese, onions, pineapple chunks and combine well
- Add salt & pepper to taste
- Top salad with diced green onion- optional
Notes
Nutrition
Updated- originally posted March 2016
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