Pineapple Cucumber Salad (Printer-Friendly)
Juicy pineapple, crisp cucumber, lime, and cilantro tossed with honey for a bright summery side in 15 minutes.
# What You'll Need:
→ Produce
01 - 2 cups fresh pineapple, diced
02 - 1 large cucumber, peeled and diced
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh cilantro leaves, coarsely chopped
05 - 1 small red chili, finely sliced (optional)
→ Dressing
06 - 2 tablespoons fresh lime juice (about 1 lime)
07 - 1 tablespoon olive oil
08 - 1 teaspoon honey or maple syrup
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper
# How-To Steps:
01 - Place the diced pineapple, cucumber, red onion, cilantro, and optional red chili in a large mixing bowl.
02 - In a small bowl, whisk together the lime juice, olive oil, honey or maple syrup, salt, and black pepper until fully emulsified.
03 - Pour the prepared dressing over the salad ingredients. Gently toss until everything is evenly coated.
04 - Serve immediately for freshness, or chill for 20 minutes to intensify flavors before serving.
# Expert Advice:
01 -
- There&aposs a secret here: the sharp onion and gentle honey tie the sweet pineapple and crisp cucumber together like magic.
- It&aposs a low-fuss crowd-pleaser that somehow always disappears first at the barbecue table.
02 -
- Letting the salad sit too long can mute the crunch—serve soon after tossing for best texture.
- Swapping honey for maple syrup not only makes it vegan but brings a deeper, earthy sweetness that&aposs surprisingly good.
03 -
- If using pre-cut pineapple, give it a rinse for fresher flavor and less juice in the bowl.
- Chill the salad bowl in advance so each serving is extra crisp and bright.