Pineapple Cucumber Salad
A vibrant and refreshing salad featuring juicy pineapple, crisp cucumbers, and a zesty dressing, perfect for warm days and gatherings.
Ingredients
Salad Ingredients
- 1 whole fresh pineapple, cored and cut into chunks or 2 cups pre-cut
- 2 whole large English cucumbers, sliced thin
- 1/4 cup red onion, thinly sliced optional
- 1/3 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley or cilantro, chopped
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tbsp honey or agave syrup
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- a pinch red pepper flakes
- 1/4 cup toasted coconut flakes
- 2 tbsp chopped fresh basil
- 1 whole jalapeño, finely diced optional
Instructions
Preparation
- Core the fresh pineapple and cut it into chunks. Alternatively, use pre-cut pineapple for convenience.
- Slice the cucumbers thinly for a refreshing texture.
- If using, rinse the red onion to mellow its sharpness and slice it thinly.
Dressing
- In a small mixing bowl, whisk together the lime juice, honey or agave syrup, olive oil, sea salt, black pepper, and red pepper flakes.
Assembly
- In a large serving bowl, combine the cubed pineapple, sliced cucumbers, chopped herbs, and red onion (if using).
- Drizzle the dressing over the mixture and gently toss everything together to ensure even distribution of flavors.
Chilling
- For the best flavor, let the salad chill in the refrigerator for 15-20 minutes before serving.
Serving
- Serve the salad chilled and enjoy!
Notes
Consider adding finely chopped jalapeño for heat or diced avocado for creaminess right before serving. Toasting the coconut flakes enhances their flavor and adds crunch.