Description
Pineapple Cucumber Salad is a vibrant and refreshing dish combining sweet, juicy pineapple with crisp cucumber, enhanced by a tangy lime dressing and fresh herbs.
Ingredients
Scale
- 2 cups of fresh pineapple, diced
- 1 large cucumber, peeled and diced
- 1 red bell pepper, finely chopped
- 1 small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1–2 tablespoons lime juice (to taste)
- 1 tablespoon honey or agave syrup (optional)
- Salt and pepper to taste
Instructions
- Gather all ingredients and wash the pineapple and cucumber thoroughly.
- Dice the pineapple and cucumber into bite-sized pieces. Chop the red bell pepper and thinly slice the red onion.
- In a large mixing bowl, combine the pineapple, cucumber, red bell pepper, and red onion.
- In a smaller bowl, whisk together the lime juice and honey (if using).
- Pour the dressing over the salad and gently toss to combine.
- Add chopped cilantro, then season with salt and pepper to taste.
- Let the salad rest for at least 15 minutes to allow flavors to meld.
- Serve chilled and enjoy.
Notes
- Use lemon juice or apple cider vinegar if lime juice is unavailable.
- Replace cilantro with mint or basil for a different flavor.
- Top with diced avocado or toasted nuts for added richness.
- Best enjoyed fresh—refrigerate for 2-3 days max.
- Do not freeze this salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Snack
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 11g
- Sodium: 50mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pineapple cucumber salad, refreshing summer salad, vegan salad recipe, tropical fruit salad, healthy side dish