African Bush Salad

Published by Bonnie on

Prior to getting married, I spent several summers in southern Africa and ended up sleeping and traveling in some remote areas with our team. This salad was originally made by our contacts there while we were tent-camping near a village in Botswana. I captured the recipe in my journal one summer, and it has stayed in our kitchen ever since.

When all the ingredients were thrown into the bowl, it was originally mixed by hand! So, if you want an authentic African bush experience, have your kids help do the mixing.

African Bush Salad

Course Side/Salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 servings
Author Bonnie Hershey


  • 35 oz. (1 ½ cans ) pineapple chunks (juice reserved)
  • 2 apples chopped
  • 1 ½ large cucumbers peeled and chopped
  • 1 block sharp Cheddar cheese cut into chunks
  • 3 Large tomatoes chunked
  • ½ large yellow onion cut small
  • 2 TBL fresh mint finely chopped
  • Freshly ground black pepper/salt to taste
  • Reserved pineapple juice
  • 1/2 Cup Greek/Italian salad dressing or garlic & herb


  • Mix all together in a large bowl. Best if served after chilled a few hours.

African Bush Salad


Bonnie Hershey currently serves as a business and nutrition coach with their business, Hershey Holistic Health. She holds an undergrad degree in education, and a certification in Practical Nutrition from the Northwest Academy of Practical Nutrition. She has over 20 years of leadership experience and enjoys encouraging others in their personal growth.


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