Pineapple Cucumber Salad recipe
If your salad game needs a refresh, this bright and zesty pineapple cucumber salad is the perfect way to shake things up. Sweet, tangy, and slightly spicy, it’s the kind of dish that disappears from the table faster than you expect.
Ingredients
Serves: 4
For the Salad:
2 cups fresh pineapple, diced
1 large cucumber, thinly sliced (English or Persian cucumbers work best)
½ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
1 small red chili (or jalapeño), finely sliced (optional, for heat)
¼ teaspoon salt (or to taste)
For the Dressing:
2 tablespoons lime juice (freshly squeezed)
1 tablespoon honey or agave syrup
1 tablespoon olive oil
½ teaspoon chili flakes (optional)
Black pepper, to taste
Instructions
Prepare the Ingredients:
In a large mixing bowl, combine pineapple, cucumber, red onion, and chili.
Make the Dressing:
In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper.
Combine:
Pour the dressing over the pineapple mixture and toss gently to coat everything evenly.
Add Fresh Herbs:
Sprinkle in chopped cilantro and toss again lightly.
Chill & Serve:
Refrigerate for at least 15–20 minutes to let the flavors meld. Serve col
d as a side or light snack.