Pineapple Cucumber Salad
A refreshing salad combining the sweetness of pineapple with the crispness of cucumber, perfect for summer gatherings.
Servings: 4 servings
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups diced fresh pineapple The star of the show, these succulent pieces add a sweet and tangy flavor.
- 1 large cucumber, diced (peeled if preferred) Cucumbers bring a crisp, cool sensation.
- 1/2 small red onion, thinly sliced Enhances the overall taste profile.
- 1/4 cup chopped fresh cilantro or mint Offers a burst of freshness.
- 1 small jalapeno, finely diced (optional) Adds a punch to the salad.
- 1 juice of lime Balances sweetness while giving it a zesty kick.
- 1 tablespoon honey (or maple syrup for vegan option) A touch of natural sweetness.
- 1/2 teaspoon salt Accentuates the natural flavors.
- 1/4 teaspoon black pepper Adds a subtle warmth.
Instructions
Preparation
- In a large bowl, add pineapple, cucumber, red onion, and chopped herbs. If using jalapeno, toss it in as well.
- In a small bowl, whisk together lime juice, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat. Let the salad chill in the fridge for 15–30 minutes or serve immediately.
Notes
Use ripe pineapple for the best flavor. You can replace honey with agave or maple syrup for a vegan option. Add nuts or seeds for extra crunch. The salad can be stored in an airtight container in the refrigerator for up to 2 days, but it's best enjoyed fresh.