Pineapple Cucumber Salad
Creamy meets crisp and sweet meets tangy in this Pineapple Cucumber Salad — a refreshing, juicy side that brightens any meal.
Servings: 4 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Small Bowl
- Knife
- Cutting Board
Ingredients
Ingredients
- 2 cups fresh pineapple, diced bite-sized pieces
- 1 large cucumber, diced peeled if preferred, seeds removed if very watery
- 1/2 small red onion, thinly sliced use a sharp knife or mandoline for even slices
- 1/4 cup fresh cilantro or mint, chopped rough chop
- 1 small jalapeño, finely diced seeds removed (optional for heat)
- 1 lime juice about 2 tablespoons, freshly squeezed
- 1 tablespoon honey or maple syrup room temperature
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper freshly ground for best flavor
Instructions
- Dice the fresh pineapple and cucumber into bite-sized pieces. Thinly slice the red onion and chop the cilantro or mint. If using jalapeño, remove the seeds and finely dice it.
- In a small bowl, whisk together the lime juice, honey (or maple syrup), salt, and black pepper until the honey is fully dissolved.
- In a large mixing bowl, combine pineapple, cucumber, red onion, cilantro (or mint), and jalapeño. Pour the dressing over the salad and gently toss everything together until evenly coated.
- Let the salad sit for 10-15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature. Enjoy!
Notes
Store leftover salad in an airtight container in the refrigerator for up to 2–3 days. The flavors will continue to meld; texture will soften slightly.
Nutrition
Calories: 150kcal | Carbohydrates: 35g | Protein: 2g | Sodium: 200mg | Potassium: 300mg | Fiber: 3g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 50mg | Calcium: 20mg | Iron: 1mg