Pineapple Cucumber Salad
A refreshing and vibrant salad combining pineapple and cucumbers, perfect for a light meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Scale
- 2 cups fresh pineapple, diced
- 2 Persian cucumbers, thinly sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon chili oil (adjust to taste)
- 1/2 teaspoon kosher salt
Instructions
- In a large mixing bowl, combine the diced pineapple, sliced cucumbers, chopped red onion, and chopped cilantro.
- In a small bowl, whisk together the rice wine vinegar, honey, lime juice, chili oil, and kosher salt until fully blended.
- Pour the dressing over the pineapple mixture and toss everything gently until well combined.
- Cover and refrigerate the salad for at least 20 minutes before serving to enhance the flavor.
- Serve chilled with a slotted spoon to avoid excess dressing.
Notes
- For a spicier kick, add more chili oil.
- This salad is best served chilled.
- Feel free to add other vegetables or fruits as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 11g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg