Pineapple Cucumber Salad
A bright and refreshing salad combining sweet pineapple and crunchy cucumber, perfect for summer gatherings.
Ingredients
Salad Ingredients
- 2 cups fresh pineapple, diced Use ripe pineapple for the best flavor.
- 1 large cucumber, diced
- ½ small red onion, thinly sliced
- ¼ cup fresh cilantro or mint, chopped Use cilantro or mint based on preference.
- 1 small jalapeño, finely diced Optional, remove seeds for less spice.
Dressing Ingredients
- 1 tablespoon honey or maple syrup Adjust sweetness to taste.
- 1 medium lime, juiced Juice of 1 lime.
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preparation
- Dice the pineapple and cucumber into bite-sized pieces.
- Thinly slice the red onion and chop the cilantro or mint.
- If using jalapeño, remove seeds and finely dice it.
Mixing the Dressing
- In a small bowl, whisk together the lime juice, honey, salt, and black pepper.
Combine Ingredients
- In a large mixing bowl, combine the pineapple, cucumber, red onion, cilantro (or mint), and jalapeño.
- Pour the dressing over the salad and toss gently to coat.
Chill & Serve
- Let the salad sit for about 10-15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the fridge. Best consumed within 1-2 days. Can add diced bell peppers, avocado, or a handful of arugula for an extra twist.