Leek Salad with Pineapple

Raw leeks sliced into thin rings bring a mild onion bite that pairs surprisingly well with sweet pineapple and crisp apple in this no-cook salad. A simple dressing of sour cream and mayonnaise coats everything in a creamy, tangy layer, and fresh parsley adds a pop of green.

Using raw leeks is the whole point here. They’re milder than onions and have a delicate, almost sweet flavor when sliced thin. The pineapple and apple amplify that sweetness while the sour cream dressing keeps things grounded.

Wash the leek thoroughly before slicing. Sand and grit hide between the layers, and one crunchy bite of dirt ruins the entire bowl.

Kitchen Tips

• Use only the white and light green parts of the leek. The dark green tops are tough and fibrous for a raw salad.
• Slice the leek rings as thin as possible. Thick rings are chewy and can be overpowering raw.
• Cut the apple right before mixing to prevent browning. The pineapple’s acidity helps slow oxidation once they’re tossed together.

Variations

• Add a handful of toasted walnuts for crunch and a nutty contrast.
• Swap sour cream for Greek yogurt for a lighter, tangier dressing.
• Toss in a few halved grapes for an extra burst of sweetness.