Pineapple Cucumber Salad
A refreshing and quick salad combining sweet pineapple and crunchy cucumber, perfect for hot summer days or as a light side dish.
Ingredients
Fresh Ingredients
- 2 cups fresh pineapple, diced Use fresh, ripe pineapple for best flavor.
- 1 large English cucumber, diced (or 2 Persian cucumbers)
- ¼ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped Can substitute with parsley or mint.
- 1 small jalapeño, thinly sliced (optional, for spice) Adjust the spice level to your taste.
- ¼ cup crumbled feta cheese (optional) Can be substituted with goat cheese or omitted for a vegan version.
Dressing
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional) For added heat.
Instructions
Preparation
- 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).
Make Dressing and Combine
- In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
- 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.
- 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.
Notes
Store any leftovers in an airtight container in the fridge. It's best enjoyed within 2 days. If the salad begins to look watery, you can drain off excess liquid before serving. Feel free to add other fruits or nuts for variation.