Pineapple Cucumber Salad (Printable)
Juicy pineapple and crisp cucumber tossed with lime, cilantro, red onion and a touch of honey.
# 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
# Directions:
01 - In a large mixing bowl, add the diced pineapple, cucumber, red onion, cilantro, and red chili if desired.
02 - In a separate small bowl, whisk together lime juice, olive oil, honey or maple syrup, salt, and black pepper until the mixture is well blended.
03 - Pour the dressing over the produce mixture and toss gently until all ingredients are evenly coated.
04 - Serve immediately or refrigerate for 20 minutes to enhance the flavors.
# Expert Tips:
01 -
- You’ll get those sweet and tangy flavors that wake up your taste buds in every bite.
- This salad takes about 15 minutes and is always the first bowl empty at a barbecue.
02 -
- If you forget to pat the diced cucumber dry, your salad could get watery—this happened to me once and the dressing got a bit lost.
- Letting the salad sit even just fifteen minutes lets the cilantro and lime work their magic—don’t skip that step if you have time.
03 -
- Lining the serving bowl with paper towel for a few moments before assembly helps prevent excess juice at the bottom—just remember to remove it before serving.
- A quick sprinkle of flaky salt right before serving is the secret to really making the flavors come alive.