Pineapple Cucumber Salad (Print View)
Juicy pineapple and crisp cucumber with lime, cilantro and honey — a quick chilled summer side.
# What You'll Need:
→ Produce
01 - 2 cups fresh pineapple, diced
02 - 1 large cucumber, peeled and diced
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh cilantro leaves, coarsely chopped
05 - 1 small red chili, finely sliced (optional)
→ Dressing
06 - 2 tablespoons lime juice
07 - 1 tablespoon olive oil
08 - 1 teaspoon honey or maple syrup
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper
# Step-by-Step Directions:
01 - In a large bowl, add the diced pineapple, cucumber, red onion, cilantro, and optional red chili.
02 - In a small bowl, whisk together the lime juice, olive oil, honey or maple syrup, salt, and black pepper until emulsified.
03 - Pour the dressing over the produce and toss thoroughly to coat all ingredients evenly.
04 - Serve immediately or refrigerate for 20 minutes to enhance the flavors.
# Expert Suggestions:
01 -
- The sweet pineapple and crisp cucumber make every bite feel like a cool breeze on a hot day.
- It comes together in minutes and requires no cooking, just a quick chop and toss.
02 -
- Once, I overdressed the salad and ended up with a watery bowl—go slow with the dressing, you can always add but not remove.
- I used to skip chilling, but a short rest in the fridge really intensifies the bright flavors.
03 -
- Toss the salad right before serving to keep everything crisp.
- Try squeezing a little extra lime just before eating for that fresh pop of flavor.