Hawaiian Lamb Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Have you ever craved something tropical and fresh that comes together in less than an hour? This Hawaiian lamb salad is my go to when I want to impress without spending all day in the kitchen. The combination of tender lamb with sweet pineapple and zingy lime juice creates this incredible balance that feels fancy but requires almost no fuss. I especially love that ginger is packed with anti inflammatory properties, so you're getting something delicious and genuinely good for you. The whole meal comes together in just 45 minutes, making it perfect for busy weeknights or casual entertaining.
Ella x
Ingredients
- 500 glamb
- 250 gpineapple
- 150 gred onion
- 200 gcucumber
- 200 gtomato
- 50 gcilantro
- 60 mllime juice
- 25 gginger
- 120 mlolive oil
- 40 ghoney
- 10 gsalt
- 5 gpepper
- 50 gcrushed macadamia nuts
Detail level
Instructions
- 1
In a large bowl, combine lamb, pineapple, red onion, cucumber, and tomato.
Tip: Make sure to chop the vegetables evenly.
- 2
In a small bowl, whisk together lime juice, ginger, honey, salt, and pepper.
Tip: Adjust the sweetness to your taste.
- 3
Pour the dressing over the lamb mixture and toss to coat.
Tip: Make sure everything is well combined.
- 4
Stir in cilantro and crushed macadamia nuts.
Tip: These add a nice crunch and flavor to the salad.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This will help the salad come together better.
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