Go Back

Pineapple Cucumber Salad

This Pineapple Cucumber Salad is a delightful balance of sweet and savory, offering a crisp texture that’s perfect for a picnic or a backyard barbecue.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 cups Pineapple, diced Use freshly cut pineapple for the best flavor and texture.
  • 1 medium Cucumber, sliced thin Peel if you prefer a less bitter taste.
  • 1/4 cup Red onion, finely chopped
  • 1/4 cup Fresh mint leaves, chopped For aromatic flavor boost.
Dressing
  • 2 tablespoons Lime juice Enhances flavor with a zesty kick.
  • 1 tablespoon Honey or agave Balances sweetness.
  • 1 pinch Salt Elevates all flavors.

Method
 

Preparation
  1. Dice the pineapple into bite-sized pieces and place them in a large mixing bowl.
  2. Slice the cucumber thinly; you can peel it if you prefer a less bitter taste.
  3. Add the cucumber slices to the bowl with the pineapple.
  4. Finely chop the red onion and add it to the mix.
  5. Add chopped fresh mint leaves for an aromatic flavor boost.
Dressing
  1. In a small bowl, whisk together lime juice, honey, and a pinch of salt.
  2. Pour the dressing over the salad and gently toss until everything is well coated.
  3. Let it chill in the refrigerator for about 10 minutes before serving.

Notes

This salad can be made in advance and stored for up to three days in the fridge. For added crunch, consider adding some toasted almonds or walnuts.