Ingredients
Scale
- 2 cups fresh pineapple chunks
- 2 medium cucumbers, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup red onion, thinly sliced
- Juice of 1 lime
- 2 tablespoons honey or agave syrup
- 1/4 teaspoon salt
- Optional: chili powder or cayenne for a spicy kick
Instructions
- Start by preparing all ingredients: peel and thinly slice the cucumbers, cut pineapple into bite-sized chunks, chop mint and red onion.
- In a small bowl, whisk together lime juice, honey, and salt until well combined to create the dressing.
- In a large mixing bowl, combine pineapple chunks, cucumber slices, red onion, and chopped mint. Drizzle the dressing over the ingredients and gently toss to coat evenly. Adjust seasoning as needed.
- Cover the salad and refrigerate for at least 30 minutes to let flavors meld and enhance freshness before serving.
Notes
- Use fresh, ripe pineapple for maximum sweetness and flavor.
- Thinly slice cucumbers for a delicate, crisp texture.
- Mix just before serving to keep the ingredients fresh and crisp.
- For a spicy twist, sprinkle chili powder or cayenne on top.
- Add toasted coconut flakes for extra tropical flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Tropical, Summer Recipes
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg