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–+ servings

Pineapple Cucumber Salad

A refreshing salad that combines sweet pineapple and crunchy cucumber, perfect for summer gatherings or as a light side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegan
Calories: 90
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups ripe pineapple, chopped Use fresh pineapple for the best flavor.
  • 1 cup English cucumber, sliced Remove seeds if desired.
  • 1/4 cup red onion, thinly sliced Soak in cold water for 10 minutes if a milder flavor is preferred.
  • 1/4 cup fresh cilantro, chopped Can be substituted or omitted.
Dressing and Seasoning
  • 2 tbsp freshly squeezed lime juice Adjust according to taste.
  • Salt and pepper to taste Season accordingly.

Method
 

Preparation
  1. Chop the pineapple into bite-sized pieces.
  2. Slice the cucumber lengthwise and remove seeds if desired; then chop into half-moons.
  3. Thinly slice red onion until translucent.
  4. In a large bowl, combine pineapple, cucumber, red onion, and cilantro.
  5. Squeeze lime juice over the mixture and season with salt and pepper to taste.
  6. Toss gently to combine and serve immediately or chill briefly for optimal freshness.

Nutrition

Serving: 1gCalories: 90kcalCarbohydrates: 20gProtein: 2gFat: 1gSodium: 35mgFiber: 2gSugar: 10g

Notes

Pineapple Cucumber Salad is best served cold. It pairs well with grilled meats, tacos, or seafood. For added crunch, consider topping with toasted nuts or seeds. Store leftovers in an airtight container in the refrigerator for 1 to 2 days, ideally consuming fresh. Add dressing just before serving to maintain crispness.

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