Pineapple Cucumber Salad: A Refreshing Twist for Summer Bliss

Enjoy a bright and zesty Pineapple Cucumber Salad, a refreshing escape for summer with its sweet pineapple and crisp cucumbers.

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Prep Time 10

Chill Time 15

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: Tropical

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Fresh Pineapple Chunks Select ripe pineapple for optimal taste.
1 cup English Cucumbers Peeling is optional.
¼ cup Red Onion Shallots can be substituted for a milder option.

For the Dressing

¼ cup Fresh Lime Juice Fresh is recommended.
2 tablespoons Honey Can be replaced with agave syrup for a vegan alternative.
½ teaspoon Salt Kosher salt is preferable.
¼ teaspoon Pepper Freshly cracked black pepper is recommended.

For Garnish

¼ cup Fresh Cilantro Basil can be used instead if cilantro is not preferred.

Equipment

Mixing Bowl
cutting board
knife
Whisk

Method

Step-by-Step Instructions for Pineapple Cucumber Salad

Prepare your fresh ingredients by dicing the cucumbers, slicing the red onion, and chopping the cilantro.
In a large mixing bowl, combine the diced pineapple, cucumbers, red onion, and chopped cilantro.
Whisk together the fresh lime juice and honey until well combined.
Pour the dressing over the salad mixture and gently toss the ingredients together.
Sprinkle salt and freshly cracked black pepper over the salad to taste and toss again.
Serve immediately or let it chill in the refrigerator for 15-30 minutes.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 1gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 0.5mg

Notes

This salad tastes best when fresh; aim to enjoy it within 2 days to keep the ingredients crisp and vibrant.

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