Pineapple Cucumber Salad
A fresh, bright salad with sweet pineapple and cool cucumber, mixed with a zesty lime dressing.
Ingredients
Main Ingredients
- 2 cups fresh pineapple, diced Use ripe pineapple for the best sweet flavor.
- 1 large English cucumber, diced (or 2 Persian cucumbers)
- ¼ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped Alternatively, use mint for a different fresh note.
- 1 small jalapeño, thinly sliced (optional, for spice) Remove seeds for less heat.
- ¼ cup crumbled feta cheese (optional, for a salty contrast) Can be swapped for cotija or goat cheese, or omitted for dairy-free.
Dressing Ingredients
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup Use maple syrup for a vegan option.
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional, for 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).
Dressing
- In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
Combine
- 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
Put the salad in an airtight container. Keep it in the fridge for up to 2 days. The salad is best the first day because the cucumber can get soft after longer storage.