Ingredients

  • 1 large English Cucumber: Sliced into thin rounds or half-moons.

  • 2 cups Fresh Pineapple: Cut into bite-sized chunks (fresh is best for texture!).

  • 1/2 small Red Onion: Thinly sliced into slivers or rings.

  • 1/4 cup Fresh Cilantro: Roughly chopped (substitute mint if you prefer).

  • 1 tbsp Jalapeño: Finely minced (optional, for a subtle kick).

For the Zesty Dressing:

  • Juice of 2 Limes: Freshly squeezed.

  • 1 tbsp Extra Virgin Olive Oil.

  • 1 tsp Honey or Agave Nectar.

  • 1/2 tsp Sea Salt & Black Pepper: To taste.

Instructions

  1. Prep the Produce: Start by slicing your cucumber. If using a standard cucumber, you may want to peel it partially to create a striped pattern. Chop your pineapple into uniform chunks so every bite has a mix of flavors.

  2. Tame the Onion (Optional): If you find raw red onion too sharp, soak the slices in cold water for 5 minutes, then drain. This keeps the crunch but removes the “bite.”

  3. Whisk the Dressing: In a small glass jar or bowl, whisk together the lime juice, olive oil, sweetener, salt, and pepper until the honey is fully dissolved.

  4. Toss and Combine: In a large mixing bowl, combine the cucumber, pineapple, onion, and cilantro. Pour the dressing over the top and toss gently to coat.

  5. Chill and Serve: While you can eat this immediately, letting it sit in the fridge for 15–20 minutes allows the juices to meld beautifully.

Pro Tip: Sprinkle a little chili lime seasoning on top right before serving to add a beautiful pop of color and extra zing!