Pineapple Cucumber Salad
A no cook salad of fresh pineapple, cucumber, red onion, and cilantro tossed in a honey lime dressing.
Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Small bowl and whisk
Ingredients
Main Ingredients
- 2 cup fresh pineapple diced
- 1 large cucumber diced
- ½ small red onion thinly sliced
- ¼ cup chopped fresh cilantro or mint
- 1 small jalapeno finely diced, seeds removed
- 1 tbsp honey or maple syrup
- 1 medium lime juiced
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Chop the produce. Dice the pineapple and cucumber, slice the onion, and chop the cilantro and jalapeno.
- Mix the dressing. Whisk the lime juice, honey, salt, and pepper in a small bowl.
- Toss. Combine the pineapple, cucumber, onion, cilantro, and jalapeno in a large bowl, pour on the dressing, and fold gently.
- Rest and chill. Let the salad stand 10 to 15 minutes, then serve cold or at room temperature.
Notes
Substitutions: Use mint for cilantro and maple syrup for honey.
Tips: Drain extra liquid before serving and add avocado right at the end.
Storage: Refrigerate up to 2 days. Do not freeze.