Description
Brighten your day with a refreshing Pineapple Cucumber Salad that combines sweet pineapple and crisp cucumber with a tangy lime dressing. Perfect for summer, this easy-to-make, nutrient-rich salad offers a tropical twist to your meals and works well as a light lunch, picnic side, or healthy snack.
Ingredients
Scale
Salad Ingredients
- 2 cups fresh ripe pineapple, cut into bite-sized chunks
- 1 large English cucumber, peeled if desired, sliced into thin rounds or half-moons
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- 1 optional jalapeño, finely diced
Dressing Ingredients
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or agave syrup (optional, adjust to taste)
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Prepare the Ingredients: Wash and peel the cucumber if preferred, then slice into thin rounds or half-moons. Cut the pineapple into bite-sized chunks. Thinly slice the red onion, finely chop the cilantro, and dice the jalapeño if using.
- Make the Dressing: In a small bowl, whisk together freshly squeezed lime juice, honey or agave syrup, a pinch of salt, and freshly ground black pepper. Adjust sweetness and acidity based on your preference.
- Toss Everything Together: In a large mixing bowl, combine the cucumber, pineapple, red onion, cilantro, and jalapeño. Pour the dressing over the ingredients and gently toss to coat evenly without crushing the delicate pieces.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve cold for the most refreshing experience, garnished with additional cilantro, toasted sesame seeds, or green onions if desired.
Notes
- Use fresh, ripe pineapple and crisp cucumber for the best flavor and texture.
- Adjust the amount of honey or agave syrup based on the sweetness of your pineapple.
- Chill the salad before serving to enhance flavor melding.
- Thinly slice ingredients to ensure balanced flavor and crunch.
- Customize the heat level by adjusting jalapeño quantity according to your spice tolerance.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; toss gently before serving again.
- Do not freeze the salad as cucumbers and onions become mushy when thawed.
- This salad is best served cold and does not require reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 12g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pineapple cucumber salad, refreshing summer salad, tropical salad, healthy salad, vegan salad option, gluten free salad, easy salad recipe
