Description
This Pineapple Cucumber Salad is a vibrant mix of crisp cucumber and sweet pineapple tossed in a zesty, slightly savory dressing. It’s cool, refreshing, and perfect for summer meals or as a light side dish.
Ingredients
- 1 large cucumber, thinly sliced
- 2 cups fresh pineapple chunks
- 1/4 red onion, thinly sliced
- 2 tbsp chopped fresh cilantro or mint leaves
- 2 tbsp fresh lime juice
- 1 tbsp olive oil or avocado oil
- 1 tsp honey or agave syrup
- Salt and freshly ground black pepper, to taste
- Optional: 1 small jalapeño, thinly sliced
- Optional: pinch of chili powder or cayenne pepper
- Optional: 2 tbsp toasted coconut flakes for garnish
Instructions
- Thinly slice cucumber and red onion, cube pineapple, and chop fresh herbs.
- In a large bowl, combine cucumber, pineapple, red onion, and herbs.
- In a small bowl, whisk together lime juice, oil, honey, salt, pepper, and optional jalapeño or chili powder until emulsified.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Let sit for 10–15 minutes at room temperature or chill briefly to allow flavors to meld.
- Garnish with toasted coconut or extra herbs before serving.
Notes
- For crunch, add toasted nuts or seeds like almonds or pepitas.
- Use a mandoline for uniform, thin cucumber slices.
- Adjust spice level with more or less jalapeño or chili powder.
- Use canned pineapple if fresh isn’t available—just drain it well.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 11g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
