This Pineapple Cucumber Salad is a delightful mix of sweet, tangy, and refreshing flavors that make it perfect for summer gatherings, healthy snacking, or as a side dish for grilled meats. The crispness of cucumber pairs beautifully with the tropical sweetness of pineapple, while a zesty dressing enhances the overall taste. This easy-to-make salad is not only delicious but also packed with nutrients, making it a must-try recipe for all health-conscious food lovers.
Ingredients:
- 2 cups fresh pineapple, diced
- 1 large cucumber, diced
- ½ red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped (optional, for spice)
- Juice of 1 lime
- 1 tablespoon honey or maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon olive oil
Instructions:
- Start by washing the cucumber and peeling it if preferred. Dice it into small, bite-sized pieces and transfer to a mixing bowl.
- Cut the fresh pineapple into small chunks, ensuring they are similar in size to the cucumber pieces for even mixing. Add them to the bowl.
- Slice the red onion thinly to add a mild sharpness to the salad. If you find raw onions too strong, soak them in cold water for 5 minutes before adding them to the salad.
- Finely chop fresh cilantro and add it to the bowl. This enhances the freshness and aroma of the dish.
- If you prefer a little heat, finely chop a small jalapeño and mix it in. This step is optional, but it gives the salad a nice kick.
- In a small bowl, whisk together the lime juice, honey or maple syrup, salt, black pepper, and olive oil to create a zesty and slightly sweet dressing.
- Pour the dressing over the salad ingredients and toss everything together gently until well combined.
- Let the salad sit for about 10 minutes to allow the flavors to meld together. This resting time enhances the taste and makes every bite more delicious.
- Serve immediately as a light snack, a side dish for grilled chicken, fish, or barbecue, or even as a topping for tacos.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. The salad is best enjoyed fresh but remains tasty even after chilling.