Description
This Pineapple Cucumber Salad is a fresh, tropical side dish made with juicy pineapple, crisp cucumber, red onion, cilantro, and a zesty lime dressing. Perfect for summer meals, BBQs, potlucks, or quick healthy lunches.
Ingredients
Scale
For the Salad
- 2 cups fresh pineapple, diced
- 1 large English cucumber, diced
- ¼ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, thinly sliced (optional)
- ¼ cup crumbled feta cheese (optional)
For the Dressing
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
Instructions
- Dice the pineapple into bite-sized chunks and chop the cucumber into small cubes or half-moons.
- Thinly slice the red onion and jalapeño, then chop the cilantro.
- In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
- Add the pineapple, cucumber, onion, cilantro, and jalapeño to a large mixing bowl.
- Pour the dressing over the salad and toss gently until evenly coated.
- Sprinkle with crumbled feta cheese if desired.
- Serve immediately or chill for 15–30 minutes before serving for extra flavor.
Notes
For extra crunch, add chopped cashews or peanuts before serving.
To mellow the sharpness of red onion, soak slices in cold water for 5 minutes.
Best served fresh, but leftovers can be stored in the fridge for up to 2 days.
Use fresh pineapple for the brightest flavor and best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 12g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg