Pineapple Cucumber Salad Recipe
This refreshing Pineapple Cucumber Salad combines the sweetness of ripe pineapple with the crispness of cucumbers, creating a delightful dish perfect for summer gatherings or as a light side. The tangy dressing complements the flavors beautifully, making it a vibrant addition to any meal.
Equipment
- 1 mixing bowl
- 1 cutting board
- 1 sharp knife
- 1 measuring cups
- 1 measuring spoons
- 1 serving dish
Ingredients
- 2 cups fresh pineapple, diced About 1 medium pineapple.
- 2 medium cucumbers, peeled and diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup lime juice About 2 limes.
- 1 tablespoon honey or agave syrup Optional.
- to taste salt
- to taste pepper
Instructions
- Begin by preparing the pineapple. Cut the top and bottom off the pineapple, then slice off the skin. Remove the core and dice the fruit into small bite-sized pieces.
- Peel the cucumbers and dice them into similar-sized pieces as the pineapple.
- Finely chop the red onion and cilantro.
- In a mixing bowl, combine the diced pineapple, cucumbers, red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice, honey/agave (if using), and a pinch of salt and pepper. Adjust sweetness or acidity to taste.
- Pour the dressing over the salad mixture and toss gently until everything is well-coated.
- Allow the salad to sit for about 5 minutes for the flavors to meld before serving.
- Transfer to a serving dish and enjoy!
Notes
For added flavor, consider incorporating diced jalapeño for a kick.
This salad pairs wonderfully with grilled meats or can be enjoyed on its own as a refreshing snack.
Store any leftovers in the refrigerator for up to 2 days; however, the cucumbers may lose their crispness over time.