Description
Pineapple Cucumber Salad – Refreshing tropical blend of juicy pineapple and crisp cucumber in a zesty dressing. Perfect for summer picnics!
Ingredients
Scale
- 1 medium pineapple (about 3–4 cups when cubed)
- 2 medium English cucumbers (about 3 cups when sliced)
- 1/2 medium red onion (about 1/2 cup when thinly sliced)
- 1/4 cup fresh mint leaves, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped (optional)
- 3 tablespoons fresh lime juice (approximately 2 medium limes)
- 1 tablespoon honey or agave nectar
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes (optional for heat)
Instructions
- Step 1: Prepare the Dressing In a small bowl, whisk together the fresh lime juice, honey, olive oil, salt, and red pepper flakes until thoroughly combined. The honey might take a moment to fully incorporate, so whisk vigorously until the dressing looks smooth and slightly thickened. Set aside to allow the flavors to meld while you prepare the remaining ingredients.
- Step 2: Prepare the Pineapple Stand your pineapple upright on a cutting board and slice off the top and bottom to create stable flat surfaces. Working your way around the pineapple, cut away the skin in downward strips, being sure to remove the eyes. Cut the peeled pineapple in half lengthwise, then into quarters. Remove the tough core from each quarter by slicing it away at an angle. Cut each piece into 1/2-inch chunks and place them in a large mixing bowl.
- Step 3: Prepare the Cucumber Partially peel the English cucumbers in alternating strips for visual appeal and textural contrast. Slice the cucumbers in half lengthwise, then cut into 1/4-inch thick half-moons. If using regular cucumbers instead of English, consider scooping out the seeds with a spoon before slicing. Add the cucumber slices to the bowl with the pineapple.
- Step 4: Add Remaining Ingredients Thinly slice the red onion into half-moons and add to the bowl. Roughly chop the fresh mint and cilantro (if using) and add most of it to the bowl, reserving some for garnish. Gently toss all the ingredients together to distribute evenly.
- Step 5: Combine and Serve Pour the prepared dressing over the salad ingredients and gently fold everything together, ensuring all pieces are coated evenly. Let the Pineapple Cucumber Salad sit for 15-30 minutes in the refrigerator to allow the flavors to blend. Before serving, give it another gentle toss, taste for seasoning, and adjust if necessary. Garnish with the reserved herbs and an extra sprinkle of red pepper flakes if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 120 calories per serving
- Sugar: 15 grams
- Sodium: 300 mg
- Fat: 4 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 2 grams
- Cholesterol: 0 mg