Pineapple Cucumber Salad: A Refreshing Summer Delight
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
A refreshing summer salad featuring pineapple and cucumber, perfect for parties or gatherings.
- Author: Emma Rossi
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
- 1 medium pineapple, peeled, cored, and diced
- 1 large cucumber, peeled and sliced
- 1⁄2 red onion, finely sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- Salt and pepper to taste
- Optional: 1 small jalapeño, seeded and minced for extra heat
- In a large bowl, combine the diced pineapple, sliced cucumber, and red onion.
- In a separate small bowl, whisk together the lime juice, olive oil, and honey until well combined.
- Pour the dressing over the pineapple and cucumber mixture, tossing gently to coat all the ingredients.
- Add chopped cilantro, salt, and pepper to the salad, and toss again to ensure even distribution.
- If desired, add the minced jalapeño for a kick of heat and mix thoroughly.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a final toss and garnish with additional cilantro if desired.
Notes
- This salad can be prepared a few hours in advance, making it convenient for parties or gatherings.
- You can substitute mint for cilantro for a different flavor profile.
- If you use store-bought pineapple, ensure it’s well-drained to avoid excess moisture.
- The salad pairs well with grilled chicken or fish for a refreshing meal.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg