Description
A refreshing and vibrant Pineapple Cucumber Salad combining sweet pineapple, crisp cucumber, and a zesty lime dressing with optional spicy and salty accents. Perfect as a light side dish or healthy snack, this salad is quick to prepare and bursts with fresh flavors.
Ingredients
Scale
Salad Ingredients
- 2 cups fresh pineapple, diced
- 1 large English cucumber, diced (or 2 Persian cucumbers)
- ¼ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, thinly sliced (optional, for spice)
- ¼ cup crumbled feta cheese (optional, for a salty contrast)
Dressing Ingredients
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
Instructions
- Prepare the Ingredients: Dice the pineapple into bite-sized pieces, slice the cucumber into half-moons or small cubes, thinly slice the red onion and jalapeño if using, chop the cilantro, and crumble the feta cheese if using.
- Make the Dressing: In a small bowl, whisk together lime juice, honey or maple syrup, olive oil, salt, black pepper, and red pepper flakes until well combined.
- Assemble the Salad: In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño. Drizzle the prepared lime dressing over the salad and toss gently to coat all the ingredients evenly. Sprinkle with crumbled feta cheese if desired.
- Serve & Enjoy: Serve the salad immediately for the freshest taste, or chill in the refrigerator for 15 to 30 minutes to allow the flavors to meld. Garnish with extra cilantro or a squeeze of lime before serving for added brightness.
Notes
- The jalapeño and red pepper flakes add a spicy kick but can be omitted for a milder salad.
- Feta cheese adds a salty contrast; omit for a vegan version.
- Use maple syrup instead of honey to keep the dish vegan.
- For best flavor, use fresh, ripe pineapple and crisp cucumbers.
- Chilling the salad before serving enhances the flavor blend.
