Description
This Pineapple Cucumber Salad delivers a spectacular explosion of textures and flavors that will make your taste buds dance with joy. Every bite offers a satisfying crunch from the emerald-green cucumbers followed by a gush of sweet, golden pineapple juice, finished with a zesty lime dressing and a hint of spicy chili.
Ingredients
3 cups Fresh Pineapple, cubed
2 large English or Persian Cucumbers, sliced
1/4 cup Red Onion, thinly sliced
1/2 cup Fresh Cilantro, chopped
2 tablespoons Fresh Lime Juice
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Raw Honey or Maple Syrup
1/2 teaspoon Red Chili Flakes
Sea Salt to taste
Instructions
- Prepare the Fruit: Start by carving your fresh pineapple and dice it into bite-sized cubes. Place them into a large mixing bowl
- Slice the Cucumbers: Wash the cucumbers thoroughly. Slice them into half-moons or quarters and add to the bowl with the pineapple
- Add the Aromatics: Thinly slice the red onion and add it to the bowl. Chop the cilantro finely and toss it i
- Whisk the Dressing: In a small bowl, combine lime juice, olive oil, honey, sea salt, and red chili flakes. Whisk until emulsified
- The Grand Toss: Pour the dressing over the mixture and toss everything together until well-coated
- Chill and Marinate: Let the salad rest in the refrigerator for 20 minutes to allow the flavors to meld
- Garnish and Serve: Toss again before serving and garnish with cilantro leaves or lime zest
Notes
Use fresh pineapple for best texture. Canned pineapple may result in a watery salad.
Attempt to serve immediately after preparation as it loses crunch over time.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 110 kcal
- Sugar: 15g
- Sodium: 145mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg