Pineapple Cucumber Salad
A vibrant and refreshing salad combining crisp cucumbers and sweet pineapple, perfect for any occasion.
Ingredients
Salad Base
- 3 cups cucumber, thinly sliced (about 2 medium cucumbers) English or Persian cucumbers work beautifully.
- 2 cups fresh pineapple, diced (or canned pineapple tidbits, drained) Adds bright sweetness and juiciness.
- 1 small red onion, very thinly sliced Soak in cold water for 10 minutes if you prefer less sharpness.
- 1/4 cup fresh cilantro, chopped (or fresh mint for a cooling twist) Herbs lift the whole salad.
- 1 jalapeno, seeded and finely chopped (optional) For gentle heat.
Dressing
- 3 tablespoons lime juice (about 2 limes) Keeps flavors lively and bright.
- 2 tablespoons honey or maple syrup Balances the lime with sweetness.
- 2 tablespoons extra virgin olive oil Smooths the dressing.
- Salt and freshly ground black pepper to taste
Optional Finishing Touches
- toasted coconut flakes
- chopped macadamia nuts
- crumbled feta For savory-sweet contrast.
Instructions
Preparation
- Thinly slice cucumbers into rounds and dice the pineapple into even pieces.
- If desired, soak the red onion slices in cold water for 10 minutes then drain.
Making the Dressing
- Whisk together lime juice, honey, olive oil, salt, and pepper until emulsified.
- Taste for balance — the goal is tangy, sweet, and a touch of salt.
Combining Ingredients
- In a large bowl, combine cucumber, pineapple, drained onion, cilantro, and jalapeno if using.
- Pour the dressing over and toss gently until everything is glossy and coated.
Finishing Touches
- Sprinkle optional toasted coconut or nuts for added texture.
- Let the salad rest for 5 minutes at room temperature or chill for 10 minutes before serving.
Notes
For a creamy twist, fold in Greek yogurt or coconut milk. It can be served as a picnic dish or a side for grilled meat. Store leftovers in the fridge for up to 2 days.