Pineapple Cucumber Salad (Print version)
Juicy pineapple and crisp cucumber with lime, cilantro and honey for a bright, quick summer side.
# What you'll need:
→ Produce
01 - 2 cups fresh pineapple, diced
02 - 1 large cucumber, peeled and diced
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh cilantro leaves, coarsely chopped
05 - 1 small red chili, finely sliced (optional)
→ Dressing
06 - 2 tablespoons lime juice (about 1 lime)
07 - 1 tablespoon olive oil
08 - 1 teaspoon honey or maple syrup
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper
# Method:
01 - In a large bowl, add the diced pineapple, cucumber, red onion, cilantro, and red chili if using.
02 - In a separate small bowl, whisk together lime juice, olive oil, honey or maple syrup, salt, and black pepper until fully emulsified.
03 - Pour the prepared dressing over the produce mixture and toss thoroughly until all ingredients are evenly coated.
04 - Serve immediately, or cover and refrigerate for 20 minutes to intensify flavors.
# Expert advice:
01 -
- This salad bursts with fresh, juicy flavors that wake up any table.
- Every time I make it, someone asks for the recipe before the meal is even over.
02 -
- If you leave the salad sitting too long, the pineapple releases extra juice and things get a little watery.
- Swapping in fresh mint instead of cilantro flips the whole vibe—suddenly it's cool and almost dessert-like.
03 -
- Chill your bowls and utensils for an extra-refreshing bite on hot days.
- A pinch of flaky salt right before serving makes the flavors pop.