Description
Looking for a refreshing summer salad? Try our Pineapple Cucumber Salad for a healthy and tasty dish! Discover the recipe now.
Ingredients
Scale
- 2 cups fresh pineapple, cut into ½-inch chunks (about ½ medium pineapple)
- 2 medium English cucumbers, sliced into ¼-inch half-moons (about 3 cups)
- ½ medium red onion, thinly sliced (about ½ cup)
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 jalapeño, seeded and finely diced (optional, for heat)
- 2 tablespoons fresh lime juice (about 1 medium lime)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey or agave nectar
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Step 1: Prepare the Pineapple Select a ripe pineapple that yields slightly to pressure and has a sweet aroma at the base. Cut off the top and bottom, then stand it upright and slice away the outer skin, making sure to remove all the ‘eyes.’ Quarter the pineapple lengthwise, remove the core, and cut into ½-inch chunks. You’ll need about 2 cups for this recipe, but feel free to enjoy any extra pieces as a snack while you work!
- Step 2: Prepare the Cucumbers Wash your English cucumbers thoroughly under cool running water. For the best presentation, I recommend leaving some of the green skin on for color contrast. Slice the cucumbers in half lengthwise, then cut into ¼-inch half-moons. If using regular cucumbers instead, you may want to peel them completely and scrape out the seeds with a spoon before slicing.
- Step 3: Prepare Remaining Ingredients Thinly slice the red onion into delicate half-moons – the thinner the better for a milder flavor that won’t overpower the salad. Chop your cilantro leaves roughly, discarding the stems. If using jalapeño, remove the seeds and ribs (unless you prefer extra heat) and finely dice the flesh.
- Step 4: Make the Dressing In a small bowl, whisk together the fresh lime juice, olive oil, honey, salt, black pepper, and red pepper flakes if using. Taste and adjust seasonings as needed – you’re looking for a perfect balance of tangy, sweet, and savory notes that will complement the fresh ingredients.
- Step 5: Combine and Serve In a large bowl, gently combine the pineapple chunks, cucumber slices, red onion, jalapeño (if using), and cilantro. Pour the dressing over the salad and toss gently to coat evenly. For best flavor, let the salad rest for about 5 minutes before serving to allow the flavors to meld. Garnish with additional cilantro leaves and a squeeze of lime juice for a fresh finish!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg