Pineapple Cucumber Salad
A vibrant and refreshing salad that combines sweet pineapple with crisp cucumber, enhanced by lime juice and herbs, making it a perfect side dish for summer meals.
Servings: 4 servings
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups diced fresh pineapple Ensure the pineapple is ripe for maximum sweetness.
- 1 large cucumber, diced Use fresh cucumber for the best crunch.
- 1/2 small red onion, thinly sliced Provides a slightly sharp flavor to balance the sweetness.
- 1/4 cup chopped fresh cilantro or mint These herbs add a burst of freshness; feel free to customize.
- 1 small jalapeño, finely diced (optional) Add for a hint of heat if desired.
Dressing
- 1 juice lime Brightens the dish and enhances flavors.
- 1 tablespoon honey (or maple syrup for a vegan option) Adjust based on preferred sweetness.
- 1/2 teaspoon salt Balances the flavors.
- 1/4 teaspoon black pepper Adds subtle warmth.
Instructions
Preparation
- In a large bowl, combine the diced pineapple, cucumber, red onion, and the freshly chopped herbs. If you’re feeling adventurous and like some heat, add the finely diced jalapeño.
Making the Dressing
- In a separate small bowl, whisk together the lime juice, honey (or maple syrup), salt, and black pepper until all ingredients are well combined.
Combining and Chilling
- Pour the dressing over the salad ingredients in the larger bowl. Toss everything gently to coat the salad evenly with the dressing.
- If time permits, chill in the refrigerator for about 15-30 minutes to allow the flavors to meld.
- Serve immediately for a fresh experience.
Notes
This salad can be prepared a few hours in advance. Store leftovers in an airtight container in the fridge for up to three days. Avoid freezing, as the texture may suffer.