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Kavkaz Salad with Honey Citrus Vinaigrette

A Chef-Crafted Favorite from SAHARA Las Vegas
Sahara Las Vegas

Sweet papaya, crisp greens, juicy pomegranate, and savory cured beef come together under a bright citrus‑honey vinaigrette by Chef Vladimir Chavez, Executive Sous Chef at SAHARA Las Vegas.
 

JUMP TO THE RECIPE

 
If you’re craving a salad that’s equal parts vibrant, refreshing, and satisfying, meet the Kavkaz Salad. In just 20 minutes, you’ll toss tropical papaya, baby gem and lola rosa lettuces, cucumber, cherry tomatoes, pomegranate arils, and silky ribbons of cured beef with a zesty honey citrus vinaigrette—finished with creamy feta. It’s an eye‑catching starter or light main that tastes like sunshine on a plate.
 

Why You’ll Love It

  • Fast & foolproof: From prep to plate in 20 minutes, serves 4.
  • Texture & balance: Sweet, salty, tangy, and crunchy in every bite.
  • Chef‑inspired: A polished yet accessible dish from SAHARA Las Vegas.
  • Easy to customize: Add toasted coconut or macadamia nuts for extra crunch.

 

At a Glance (No Spoilers)

  • Hero ingredients: Papaya, cucumber, cherry tomatoes, pomegranate, cured beef, feta
  • Greens: Lola rosa + baby gem
  • Dressing: Fresh orange + lime, honey, Dijon, extra‑virgin olive oil
  • Diet notes: Contains dairy and cured meat (see swaps below)

 

Pro Tips from the Kitchen

  • Emulsify first: Whisk citrus, honey, and Dijon, then slow‑drizzle oil for a glossy vinaigrette.
  • Season at the end: Feta and cured beef add salt—taste before adding more.
  • Make‑ahead onions: Quick‑pickle red onions (vinegar + sugar + salt) to keep on hand.
  • Serve immediately: Dress lightly and add feta at the end to keep greens crisp.

 

Smart Swaps & Variations

  • No cured beef? Try bresaola, prosciutto, or omit for a vegetarian version.
  • Dairy‑free: Replace feta with avocado or a plant‑based feta.
  • Nutty crunch: Top with macadamias or toasted coconut flakes.
  • Extra herb lift: Add mint or dill just before serving.

The Recipe

Servings: 4
Total Time: 20 min

 

Ingredients

For the Salad:

  • 1 small papaya, peeled, seeded, and cubed (about 2 cups)
  • 1 medium cucumber, thinly sliced
  • 1/2 cup pomegranate arils
  • 1/4 cup pickled onions, drained
  • 2 oz cured beef (bresaola or prosciutto), thinly sliced
  • 2 cups lola rosa lettuce, torn
  • 2 cups baby gem lettuce, torn
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled

 

For the Honey Citrus Vinaigrette:

  • 1/4 cup fresh orange juice
  • 2 tbsp fresh lime juice
  • 2 tbsp honey
  • 1/3 cup extra-virgin olive oil
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste

 

Instructions

  1. Prepare the Vinaigrette: In a small bowl or jar, whisk together orange juice, lime juice, honey, and Dijon mustard. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and black pepper to taste. Set aside.
  2. Assemble the Salad: In a large bowl, combine lola rosa lettuce, baby gem lettuce, papaya cubes, cucumber slices, cherry tomatoes, and pomegranate arils. Gently toss in pickled onions and cured beef slices.
  3. Dress the Salad: Drizzle half of the honey citrus vinaigrette over the salad and toss lightly to coat. Add more dressing as desired.
  4. Finish and Serve: Sprinkle crumbled feta cheese over the top. Serve immediately, with extra vinaigrette on the side if needed.

 

Chef’s Tips

  • For extra crunch: Add toasted coconut flakes or chopped macadamia nuts.
  • Make-ahead pickled onions: Thinly slice red onion and soak in a mix of 1/2 cup vinegar, 1 tbsp sugar, and 1 tsp salt for at least 1 hour.

 

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