Description
Pineapple Cucumber Salad bursting with refreshing flavors, perfect for summer picnics. Juicy pineapple, crisp cucumber, tangy dressing.
Ingredients
Scale
- 1 medium pineapple (about 3 cups/450g), peeled, cored and cut into 1-inch chunks (fresh provides the best flavor, but canned in juice works in a pinch)
- 2 large English cucumbers (about 2 cups/300g), sliced into ¼-inch half-moons
- ¼ cup (60ml) fresh lime juice (approximately 2–3 limes)
- 2 tablespoons (30ml) honey or maple syrup
- ¼ cup (10g) fresh mint leaves, roughly chopped
- ¼ cup (10g) fresh cilantro leaves, roughly chopped (optional)
- ½ red onion (about ½ cup/75g), thinly sliced
- 1 jalapeño pepper, seeded and finely diced (optional for heat)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Step 1: Prepare the Pineapple Start with your pineapple, ensuring it’s ripe and fragrant. Slice off the top and bottom, then stand it upright and cut away the tough outer skin in vertical strips, following the contour of the fruit. Cut the peeled pineapple in half lengthwise, then quarter it. Slice away the tough core from each quarter, then cut the fruit into bite-sized chunks, about 1 inch in size. Place the pineapple chunks in a large mixing bowl.
- Step 2: Prepare the Cucumber Rinse your English cucumbers thoroughly, then slice them lengthwise. Using a spoon, gently scrape out the seeds if desired (though English cucumbers typically have minimal seeds). Cut the cucumber halves into ¼-inch thick slices to create half-moons. If using regular cucumbers, you may want to peel them first as the skin can be bitter.
- Step 3: Prepare Additional Ingredients Thinly slice your red onion into half-moons. If the flavor is too strong, you can soak the sliced onions in cold water for 10 minutes, then drain and pat dry to mellow the sharpness. Wash your herbs, pat them dry, and roughly chop the mint and cilantro leaves. If using jalapeño for heat, slice it in half, remove the seeds and membrane, and finely dice the pepper.
- Step 4: Make the Dressing In a small bowl, whisk together the fresh lime juice and honey or maple syrup until well combined. Season with salt and pepper to taste. The dressing should have a perfect balance of tangy, sweet, and slightly salty notes.
- Step 5: Combine and Marinate Add all prepared ingredients to your bowl with the pineapple. Pour the dressing over everything and gently toss to ensure all components are evenly coated. Allow the salad to rest for at least 15 minutes before serving, giving the flavors time to meld together. For best results, refrigerate for 30 minutes, then give it one final gentle toss before bringing it to the table.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 105 calories
- Sugar: 16g
- Sodium: 297mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg