Pineapple Cucumber Salad: A Refreshing Summer Delight

Enjoy this Pineapple Cucumber Salad, a light and refreshing dish perfect for summer picnics.

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Prep Time 15

Marinating Time 10

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: Tropical

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 medium Fresh Pineapple Peeled and cut into chunks
2 medium Cucumbers English or Persian, thinly sliced
0.5 medium Red Onion Thinly sliced

For the Dressing

3 tablespoons Lime Juice Freshly squeezed
2 tablespoons Olive Oil
1 teaspoon Salt Adjust to taste
0.5 teaspoon Black Pepper Adjust to taste

For the Herbs

0.25 cup Fresh Cilantro Chopped, can substitute with mint

Optional Add-ins

1 small Jalapeño Finely chopped for spice
2 tablespoons Toasted Sesame Seeds For added crunch

Equipment

Mixing Bowl
Small bowl
Knife
Cutting board

Method

Preparation

Peel the fresh pineapple and cut it into bite-sized chunks.
Thinly slice the cucumbers into rounds.
Peel and thinly slice the red onion.

Mixing

In a large mixing bowl, combine the pineapple chunks, cucumber slices, and sliced red onion. Gently toss to mix.

Dressing

In a small bowl, whisk together lime juice, olive oil, salt, and pepper until emulsified.

Combine

Drizzle the dressing over the salad and gently toss until coated.

Final Touch

Sprinkle chopped cilantro over the salad and stir gently.
Let sit for about 10 minutes for flavors to meld.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 180mgPotassium: 300mgFiber: 2gSugar: 8gVitamin A: 5IUVitamin C: 30mgCalcium: 2mgIron: 2mg

Notes

For best flavor, use fresh ingredients and add the dressing right before serving. Adjust jalapeño based on your heat preference.

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