Ingredients
Scale
- 1 ripe pineapple, peeled and cubed
- 2 large cucumbers, sliced thinly
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons honey or agave syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped mint leaves for garnish
Instructions
- Start by peeling and cubing the pineapple into bite-sized pieces. Slice the cucumbers thinly; you can use a mandoline for uniform slices to enhance presentation.
- In a small bowl, whisk together the lime juice, honey, salt, and black pepper until well combined. This dressing will add the perfect sweet and tangy flavor profile to the salad.
- In a large mixing bowl, combine the pineapple chunks, cucumber slices, and red onion. Pour the dressing over the mixture and toss gently to coat everything evenly. Scatter chopped cilantro and additional mint leaves on top for a fresh finish.
- Serve immediately for the freshest taste or refrigerate for up to 2 hours. This salad pairs well with seafood, and you can also check out citrus shrimp or summer chicken recipes to complement your meal.
Notes
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the cucumber may release additional water, so give it a quick stir before serving again. Avoid storing with delicate toppings like mint for longer periods to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tropical
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg