Pineapple Cucumber Salad
A bright and refreshing salad featuring cool cucumbers, sweet pineapple, and zesty lime, perfect for summer gatherings or a quick healthy meal.
Ingredients
Fresh Produce
- 2 cups fresh pineapple, diced Choose ripe for max sweetness.
- 2 medium English cucumbers, thinly sliced Seedless if you prefer less water.
- 1 small red onion, very thinly sliced Optional for a punch of savory bite.
- 1 jalapeno, seeded and minced Optional for warmth.
- 1/4 cup fresh cilantro or mint, chopped Mint lends a bright, cooling lift.
- Juice of 2 limes Adds zesty acidity.
Dressing and Seasoning
- 1 tablespoon honey or agave Balances the lime with gentle sweetness.
- 1/4 teaspoon sea salt, adjust to taste Salt heightens the flavors.
- 2 tablespoons extra-virgin olive oil Silky binder for the dressing.
Optional Garnishes
- 1/4 cup toasted coconut flakes or chopped macadamia nuts Optional garnish for crunch and tropical flair.
Instructions
Preparation
- Dice the pineapple into bite-sized pieces and thinly slice the cucumbers.
- In a large bowl, add pineapple, cucumbers, and red onion and toss gently.
Making the Dressing
- Whisk lime juice, honey, olive oil, and salt in a small jar until emulsified.
Combining the Salad
- Pour the dressing over the pineapple and cucumber and toss until everything is lightly coated.
- Add chopped mint or cilantro and the optional garnishes. Taste and adjust seasoning.
Serving
- Let the salad rest for 10 minutes for flavors to meld, or serve immediately for maximum crunch.
Notes
Make-ahead: Mix dressing and slice produce up to a day ahead. Combine just before serving to keep cucumber crisp. Leftovers can be stored for up to 2 days.