Description
This Zesty Pineapple Cucumber Salad is a refreshing and vibrant side dish perfect for warm weather. Combining the natural sweetness of pineapple with crisp cucumber, a hint of heat from jalapeño, and a tangy lime dressing, this salad offers a flavorful, healthy, and quick-to-prepare option that’s gluten-free and easily vegan-friendly.
Ingredients
Scale
Salad Ingredients
- 1 cup fresh pineapple chunks
- 1 large cucumber, peeled and thinly sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
Dressing Ingredients
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or agave syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon chili powder (optional)
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the fresh pineapple chunks, thinly sliced cucumber, finely chopped red onion, chopped cilantro, and minced jalapeño to create the base of the salad.
- Prepare the Dressing: In a small bowl, whisk together the fresh lime juice, honey or agave syrup, sea salt, black pepper, extra virgin olive oil, and optional chili powder until the dressing is well blended and smooth.
- Toss Salad with Dressing: Pour the prepared dressing over the salad ingredients and gently toss everything together to ensure even coating and flavor distribution.
- Chill and Serve: Allow the salad to sit at room temperature for 10-15 minutes to let the flavors meld, or chill it in the refrigerator for a more refreshing and cool taste before serving. Enjoy cold.
Notes
- For extra crunch, add some toasted pepitas or chopped walnuts.
- Swap cilantro for fresh mint to give the salad a different herbal twist.
- To make the salad vegan, use agave syrup or maple syrup instead of honey.
- If you prefer it spicier, leave the jalapeño seeds in or add a pinch of cayenne pepper.
- This salad pairs wonderfully with grilled meats or can be enjoyed as a light, healthy snack.
