Pineapple Cucumber Salad
A refreshing and vibrant side dish combining the sweetness of pineapple with the crunch of cucumbers, perfect for summer gatherings.
Servings: 4 servings
Calories: 80kcal
Ingredients
Salad Ingredients
- 2 cups diced fresh pineapple Bursts with tropical sweetness.
- 1 large cucumber, diced Enhances freshness with its cool, crisp texture.
- 1/2 small red onion, thinly sliced Provides a mild sharpness balancing the sweetness.
- 1/4 cup chopped fresh cilantro or mint Choose either for an aromatic touch.
- 1 small jalapeño, finely diced (optional) Adds a hint of spice, adjust to your preference.
Dressing
- 1 lime Juice of Adds brightness and compliments the salad.
- 1 tablespoon honey or maple syrup Enhances the sweetness; use maple for vegan option.
- 1/2 teaspoon salt Enhances overall flavors.
- 1/4 teaspoon black pepper Adds warmth and complexity.
Instructions
Preparation
- In a large mixing bowl, combine the diced pineapple, cucumber, thinly sliced red onion, and your choice of finely chopped cilantro or mint. If using, add the finely diced jalapeño.
- In a separate small bowl, whisk together the lime juice, honey (or maple syrup), salt, and black pepper.
- Pour the dressing over the salad ingredients in the large bowl. Gently toss to coat all ingredients evenly.
- Chill the salad for 15 to 30 minutes or serve immediately.
Notes
Choose ripe, fresh produce for the best flavor. Adjust the jalapeño to your taste and experiment with different herbs. Store any leftovers in an airtight container in the fridge for up to 2-3 days.