Pineapple Cucumber Salad

A bright and refreshing salad combining juicy pineapple and crisp cucumber, topped with a zesty lime dressing, perfect for warm-weather gatherings or as a nutritious side.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 70

Ingredients Method Notes

Ingredients

Salad Ingredients

2 cups fresh pineapple, chopped Sweet, juicy fruit that provides vibrant flavor and hydration.
1 medium English cucumber, sliced Crisp vegetable that adds crunch and freshness.
1/4 cup fresh cilantro, chopped Herb that offers a fresh, aromatic element to the salad.

Dressing Ingredients

2 tablespoons fresh lime juice Adds brightness and acidity, balancing the sweetness.
1 tablespoon olive oil Provides healthy fat and helps to emulsify the dressing.
1 teaspoon maple syrup A touch of natural sweetness to enhance the flavors.
1/2 teaspoon fine sea salt Enhances all the ingredients, bringing out their natural flavors.
1/4 teaspoon freshly ground black pepper Adds a subtle heat and complexity to the salad.
1/4 teaspoon red chili flakes Introduces a pinch of heat for added depth.

Method

Preparation

Prepare the ingredients. Add the pineapple chunks and sliced cucumber to a large mixing bowl.
Incorporate the chopped cilantro into the bowl with pineapple and cucumber.

Dressing

In a small bowl, whisk together the lime juice, olive oil, maple syrup, fine sea salt, and black pepper until well combined.

Assembly

Pour the dressing over the salad and gently toss until everything is evenly coated.
Taste and adjust seasoning if needed. Sprinkle it with red chili flakes.
Serve immediately or chill for 10–15 minutes for a more refreshing salad.

Notes

For a stronger cilantro flavor, use whole cilantro leaves instead of finely chopped. Opt for ripe pineapple for maximum sweetness. This salad is best enjoyed cold and can be made ahead of time, storing in an airtight container in the refrigerator for up to 2 days.