Description
This refreshing Pineapple Cucumber Salad combines sweet pineapple and crisp cucumber with a zesty lime dressing, making it a perfect light dish for summer gatherings. Enjoy it as a snack or a side with grilled meats for a burst of flavor.
Ingredients
Scale
- 1 medium ripe pineapple, peeled, cored, and diced
- 1 large cucumber, peeled and diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and minced (optional for heat)
- Juice of 2 limes
- 2 tablespoons honey or agave syrup
- Salt and pepper to taste
Instructions
- Prepare the ingredients:
- For the pineapple: Select a ripe pineapple, slice off the top and bottom, peel the skin, remove the core, and dice the flesh.
- For the cucumber: Peel the cucumber, cut it in half lengthwise, scoop out the seeds, and chop into small pieces.
- For the bell pepper and onion: Dice the red bell pepper and finely chop the red onion.
- For the cilantro and jalapeño: Rinse and chop the cilantro. If using, mince the jalapeño after removing the seeds.
- Mix the dressing:
- Squeeze the juice of two limes into a small bowl, ensuring no seeds fall in.
- Add 2 tablespoons of honey or agave syrup to the lime juice and whisk until combined.
- Season with salt and pepper to taste, adjusting sweetness or acidity as desired.
- Combine the salad:
- In a large mixing bowl, combine the diced pineapple, cucumber, red bell pepper, red onion, cilantro, and jalapeño (if using). Toss gently.
- Pour the lime and honey dressing over the salad and fold gently to coat all ingredients.
- Chill and serve:
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a gentle stir and garnish with extra cilantro leaves. Serve in individual bowls or on a platter.
Notes
- Store leftovers in an airtight container in the refrigerator for 2-3 days. The cucumber may become soggy over time.
- To revive the salad, you can add a splash of lime juice or fresh cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes