Description
Summery Pineapple Cucumber Salad bursting with tropical flavors. Refreshing mix of fresh pineapples, cucumbers, and zesty herbs. Ideal for a quick and vibrant side dish.
Ingredients
Scale
- 1 medium pineapple
- 2 cucumbers
- 1 red onion
- 1 red bell pepper
- ¼ cup mint leaves
- ¼ cup cilantro leaves
- 2 tbsp lime juice
- 1 tbsp honey or agave nectar
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 jalapeno
- ¼ cup roasted peanuts or cashews
Instructions
- Step 1: Prepare the Pineapple Select a ripe pineapple with a sweet aroma at the base. Cut off the top and bottom, then stand it upright and slice downward to remove the skin. Cut it in half lengthwise, then into quarters. Remove the core from each quarter by slicing at an angle. Cut the pineapple flesh into ½-inch cubes and place in a large mixing bowl. If using canned pineapple, drain thoroughly and pat dry with paper towels.
- Step 2: Prepare the Cucumber Wash the English cucumbers thoroughly. No need to peel if using English cucumbers, as the skin is thin and adds nice color. Slice the cucumbers in half lengthwise, then cut into thin half-moon slices about ⅛-inch thick. Add to the bowl with the pineapple. If using regular cucumbers, peel them first and remove the seeds with a spoon before slicing.
- Step 3: Prepare Additional Ingredients Thinly slice the red onion into half-moons and add to the bowl. Dice the red bell pepper into small pieces and add to the mixture. If using jalapeño, remove seeds and membrane (unless you want extra heat), mince finely, and add to the bowl. Roughly chop the mint and cilantro leaves but set aside temporarily.
- Step 4: Make the Dressing In a small bowl, whisk together the fresh lime juice, honey or agave, olive oil, salt, and pepper until well combined and slightly emulsified. Taste and adjust seasonings as needed—more lime for tanginess, more honey for sweetness.
- Step 5: Combine and Marinate Pour the dressing over the pineapple-cucumber mixture and gently toss to coat evenly. Add the chopped herbs and toss again lightly. For the best flavor development, cover and refrigerate for at least 30 minutes (or up to 2 hours) before serving, allowing the flavors to meld together beautifully.
- Step 6: Serve Just before serving, give the Pineapple Cucumber Salad one more gentle toss. If using the optional chopped nuts, sprinkle them on top for added crunch. Serve chilled in a large bowl lined with lettuce leaves for presentation, or in individual serving bowls.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg