Pineapple Cucumber Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
2 cups fresh pineapple, diced
02 -
1 large English cucumber, diced (or 2 Persian cucumbers)
03 -
¼ small red onion, thinly sliced
04 -
¼ cup fresh cilantro, chopped
05 -
1 small jalapeño, thinly sliced (optional, for spice)
06 -
¼ cup crumbled feta cheese (optional, for a salty contrast)
→ For the Dressing
07 -
2 tablespoons fresh lime juice
08 -
1 tablespoon honey or maple syrup
09 -
1 tablespoon olive oil
10 -
½ teaspoon salt
11 -
¼ teaspoon black pepper
12 -
½ teaspoon red pepper flakes (optional, for heat)
# Instructions:
01 -
Dice the pineapple into bite-sized pieces and 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.
02 -
In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes until well combined.
03 -
In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño. Drizzle with the lime dressing and toss gently to coat everything evenly.
04 -
Sprinkle with crumbled feta cheese if using. Serve immediately or let it chill in the fridge for 15-30 minutes to allow the flavors to blend. Garnish with extra cilantro or a squeeze of lime before serving.
# Notes:
01 -
For extra crunch, add chopped peanuts or cashews to the salad.
02 -
This salad can be prepped up to 6 hours in advance, but add the dressing just before serving to keep it fresh.
03 -
If you prefer a milder flavor, soak the red onion in cold water for 5 minutes to reduce its sharpness.
04 -
The sweetness of ripe pineapple pairs perfectly with cool, crunchy cucumbers and zesty lime dressing.