Ingredients
Scale
- 2 cups fresh pineapple chunks
- 1 large cucumber, sliced or diced
- 1/4 cup red onion, thinly sliced
- Juice of 1 lime
- 2 tablespoons honey or agave syrup
- 1 tablespoon rice vinegar or apple cider vinegar
- Fresh mint leaves for garnish
- Salty sea salt and freshly ground black pepper to taste
Instructions
- Prepare the ingredients by peeling and chopping the pineapple into bite-sized chunks, slicing the cucumber, and thinly slicing the red onion.
- In a small bowl, whisk together lime juice, honey, and vinegar until well combined to create the dressing.
- Pour the dressing over the pineapple, cucumber, and red onion. Toss gently to coat all ingredients evenly.
- Garnish with fresh mint leaves and season with salt and pepper to taste. Serve immediately or chilled.
Notes
- For added spice, include chili powder or crushed red pepper flakes.
- Prepare the ingredients ahead of time and store separately; assemble just before serving for maximum freshness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- To prevent excess juice, add pineapple just before serving when stored separately.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 80 Kcal
- Sugar: 12g
- Sodium: 45mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg