Pineapple Cucumber Salad Fresh (Print-Friendly Version)
Juicy pineapple and crunchy cucumber tossed with lime, cilantro, and feta for a vibrant side dish.
# Ingredients List:
→ Salad
01 -
2 cups fresh pineapple, diced
02 -
1 large English cucumber, diced (or 2 Persian cucumbers)
03 -
0.25 small red onion, thinly sliced
04 -
0.25 cup fresh cilantro, chopped
05 -
1 small jalapeño, thinly sliced (optional)
06 -
0.25 cup crumbled feta cheese (optional)
→ Dressing
07 -
2 tablespoons fresh lime juice
08 -
1 tablespoon honey or maple syrup
09 -
1 tablespoon olive oil
10 -
0.5 teaspoon salt
11 -
0.25 teaspoon black pepper
12 -
0.5 teaspoon red pepper flakes (optional)
# How to Make It:
01 -
Dice pineapple into bite-sized pieces. Cut 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 including.
02 -
In a small bowl, whisk together lime juice, honey or maple syrup, olive oil, salt, black pepper, and red pepper flakes until the mixture is well emulsified.
03 -
In a large bowl, add pineapple, cucumber, red onion, cilantro, and jalapeño. Drizzle with the prepared lime dressing and toss gently to coat all ingredients evenly. Top with crumbled feta cheese if desired.
04 -
Serve immediately or refrigerate for 15 to 30 minutes to blend flavors. Garnish with extra cilantro or a squeeze of lime prior to serving.
# Extra Tips:
01 -
For extra crunch, fold in chopped peanuts or cashews before serving.
02 -
This salad can be assembled up to 6 hours ahead; add the dressing just before serving to maintain freshness.
03 -
To mellow the flavor of red onion, soak in cold water for five minutes before adding to the salad.