Pineapple Cucumber Salad (Print Version)
Sweet pineapple chunks and crisp cucumber tossed with red onion, cilantro, and a tangy lime-honey dressing.
# Ingredients:
→ For the Salad
01 -
2 cups fresh pineapple, diced
02 -
1 large English cucumber, diced or 2 Persian cucumbers
03 -
1/4 small red onion, thinly sliced
04 -
1/4 cup fresh cilantro, chopped
05 -
1 small jalapeño, thinly sliced (optional)
06 -
1/4 cup crumbled feta cheese (optional)
→ For the Dressing
07 -
2 tbsp fresh lime juice
08 -
1 tbsp honey or maple syrup
09 -
1 tbsp olive oil
10 -
1/2 tsp salt
11 -
1/4 tsp black pepper
12 -
1/2 tsp red pepper flakes (optional)
# Steps to Follow:
01 -
Dice the pineapple into bite-sized pieces. Slice the 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 using).
02 -
In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
03 -
In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño. Drizzle with the lime dressing and toss gently to coat. Sprinkle with crumbled feta cheese, if using.
04 -
Serve immediately or let it chill in the fridge for 15–30 minutes to allow the flavors to blend. Garnish with extra cilantro or a squeeze of lime before serving.
# Additional Notes:
01 -
For extra crunch, add chopped peanuts or cashews.
02 -
Make it ahead: This salad can be prepped up to 6 hours in advance, but add the dressing just before serving to keep it fresh.
03 -
Prefer a milder flavor? Soak the red onion in cold water for 5 minutes to reduce its sharpness.