Pineapple Cucumber Salad
Pineapple Cucumber Salad
Ingredients
For the Salad
- 2 cups fresh pineapple, diced
- 1 English cucumber, large, sliced or diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, small, seeded and minced (optional)
- 1 pinch red pepper flakes, (optional)
For the Zesty Dressing
- 2 tablespoons lime juice, from 1-2 limes
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Prepare the pineapple: Remove the top and bottom ends of the pineapple. Stand the pineapple upright and carefully slice off the skin in downward strips. Then, slice the pineapple into rounds, cut the rounds into strips, and finally dice the pineapple into bite-sized pieces.
⏱️ 5 min
- 2
Prepare the cucumber: Slice the large English cucumber into rounds or dice it into bite-sized pieces.
⏱️ 2 min
- 3
Prepare the red onion: Peel the red onion, cut it in half, and then thinly slice it. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes before adding them to the bowl.
⏱️ 3 min
- 4
Prepare the cilantro and optional kick: Finely chop the fresh cilantro. If using, seed and mince the small jalapeño, or measure out a pinch of red pepper flakes.
⏱️ 2 min
- 5
Whisk the dressing: In a small bowl, combine the lime juice, olive oil, honey or maple syrup, salt, and black pepper. Whisk until the honey is fully dissolved and the dressing is well combined.
⏱️ 3 min
- 6
Combine and toss: In a large bowl, combine the diced pineapple, sliced or diced cucumber, thinly sliced red onion, chopped cilantro, and the optional minced jalapeño or red pepper flakes. Pour the whisked dressing over the top and gently toss to coat everything evenly.
⏱️ 2 min
- 7
Chill: For the best flavor, refrigerate the Pineapple Cucumber Salad for 15 to 30 minutes before serving to allow the ingredients to meld together.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Cucumber Salad
For the Salad
- 2 cups fresh pineapple, diced
- 1 English cucumber, large, sliced or diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, small, seeded and minced (optional)
- 1 pinch red pepper flakes, (optional)
For the Zesty Dressing
- 2 tablespoons lime juice, from 1-2 limes
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Prepare the pineapple: Remove the top and bottom ends of the pineapple. Stand the pineapple upright and carefully slice off the skin in downward strips. Then, slice the pineapple into rounds, cut the rounds into strips, and finally dice the pineapple into bite-sized pieces.
⏱️ 5 min - 2
Prepare the cucumber: Slice the large English cucumber into rounds or dice it into bite-sized pieces.
⏱️ 2 min - 3
Prepare the red onion: Peel the red onion, cut it in half, and then thinly slice it. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes before adding them to the bowl.
⏱️ 3 min - 4
Prepare the cilantro and optional kick: Finely chop the fresh cilantro. If using, seed and mince the small jalapeño, or measure out a pinch of red pepper flakes.
⏱️ 2 min - 5
Whisk the dressing: In a small bowl, combine the lime juice, olive oil, honey or maple syrup, salt, and black pepper. Whisk until the honey is fully dissolved and the dressing is well combined.
⏱️ 3 min - 6
Combine and toss: In a large bowl, combine the diced pineapple, sliced or diced cucumber, thinly sliced red onion, chopped cilantro, and the optional minced jalapeño or red pepper flakes. Pour the whisked dressing over the top and gently toss to coat everything evenly.
⏱️ 2 min - 7
Chill: For the best flavor, refrigerate the Pineapple Cucumber Salad for 15 to 30 minutes before serving to allow the ingredients to meld together.
⏱️ 30 min