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Pineapple Cucumber Salad

A refreshing and vibrant salad featuring sweet pineapple, crisp cucumber, red onion, fresh herbs, and a tangy sweet-and-spicy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Fusion, Healthy, Tropical
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 medium fresh pineapple peeled, cored, and cut into 1/2-inch chunks
  • 2 medium cucumbers partially peeled (or not), sliced into 1/4-inch half-moons or chunks
  • 0.5 medium red onion very thinly sliced
  • 0.25 cup fresh cilantro chopped (or fresh mint)
  • 1 jalapeño or serrano pepper optional, thinly sliced
Dressing
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes optional
  • Pinch of garlic powder optional

Equipment

  • Large mixing bowl
  • Whisk

Method
 

  1. Combine pineapple chunks, cucumber slices, red onion, fresh cilantro, and optional jalapeño in a large bowl.
  2. In a small bowl, whisk together lime juice, rice vinegar, honey/maple syrup, olive oil, salt, black pepper, red pepper flakes (opt.), and garlic powder (opt.) until emulsified and slightly viscous.
  3. Pour the thick gooey dressing over the salad ingredients. Toss gently but thoroughly until everything is evenly coated.
  4. Cover and refrigerate for 15-30 minutes before serving to allow flavors to meld. Toss again just before serving.

Notes

For best flavor, use fresh pineapple. Chill the salad before serving for maximum refreshment. Can be customized with other herbs or a protein boost.