Description
This pineapple cucumber salad delivers a refreshing blend of sweet, savory, and tangy flavors. With juicy pineapple, crisp cucumbers, and zesty lime dressing, it’s a vibrant, gluten-free, and vegan-friendly dish perfect for summer gatherings or light meals.
Ingredients
Scale
- 2 cucumbers, thinly sliced (English cucumbers preferred)
- 2 cups ripe pineapple, cut into bite-sized pieces
- ¼ cup thinly sliced red onion
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup for vegan version)
- Pinch of salt
- Optional: chopped mint or cilantro, diced jalapeños, cherry tomatoes
- Optional for serving: chili flakes, fresh herbs, pineapple shell (for presentation)
Instructions
- Thinly slice cucumbers and cut pineapple into bite-sized pieces.
- In a small bowl, whisk together lime juice, olive oil, honey (or maple syrup), and salt until well combined.
- In a large bowl, combine cucumbers, pineapple, and optional add-ins like herbs or jalapeños.
- Pour dressing over the salad and toss gently to coat evenly.
- Garnish with extra fresh herbs if desired.
- Chill for at least 15 minutes before serving for best flavor.
Notes
- Use English cucumbers to avoid excess moisture.
- Substitute agave for honey if preferred.
- Adjust honey and lime juice to taste for perfect sweet-tart balance.
- Avoid freezing; store leftovers in the fridge for up to 1–2 days.
- Add protein like grilled chicken, shrimp, or tofu to turn it into a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Tropical / Fusion
Nutrition
- Serving Size: 1 cup (1/4 of recipe)
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg