why make this recipe
Pineapple Cucumber Salad is a refreshing and vibrant dish that combines the juicy sweetness of pineapple with the crispness of cucumber. This salad is easy to make and full of flavor, thanks to the bright lime dressing and fresh herbs. It’s perfect for summer picnics, barbecues, or as a light side dish for any meal. Plus, it’s a great way to enjoy fresh fruits and vegetables.
how to make Pineapple Cucumber Salad
Ingredients:
- 2 cups fresh pineapple, diced
- 1 large English cucumber, diced (or 2 Persian cucumbers)
- ¼ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, thinly sliced (optional, for spice)
- ¼ cup crumbled feta cheese (optional, for a salty contrast)
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
Directions:
- Dice the pineapple into bite-sized pieces.
- Slice the cucumber into half-moons or small cubes.
- Thinly slice the red onion and jalapeño (if using).
- Chop the cilantro and crumble the feta cheese (if using).
- In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
- In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño.
- Drizzle with the lime dressing and toss gently to coat.
- Sprinkle with crumbled feta cheese, if using.
- Serve immediately or let it chill in the fridge for 15–30 minutes to allow the flavors to blend.
- Garnish with extra cilantro or a squeeze of lime before serving.
how to serve Pineapple Cucumber Salad
Pineapple Cucumber Salad is best served fresh, but it can also be made ahead of time. Serve it as a side dish alongside grilled chicken, fish, or other meats. It’s also great on its own as a light lunch or snack. For added flair, serve it in a large bowl or individual cups, and garnish with more cilantro or a slice of lime.
how to store Pineapple Cucumber Salad
If you have leftovers, store them in an airtight container in the fridge. The salad is best enjoyed within 1-2 days. Be aware that the cucumbers may release water over time, so it’s a good idea to give it a quick toss before serving.
tips to make Pineapple Cucumber Salad
- For the freshest flavor, use ripe pineapple and crisp cucumbers.
- Adjust the jalapeño to your spice preference or leave it out if you prefer a milder salad.
- You can add other ingredients like bell peppers or avocado for extra texture and flavor.
- Make sure to taste the dressing before adding it to the salad. You can adjust the sweetness or acidity to your liking.
variation
You can customize this salad by adding fruits like mango or berries for a different taste. Additionally, you could substitute the feta cheese with avocado for a creamier texture or skip it for a dairy-free option.
FAQs
Q: Can I prepare this salad ahead of time?
A: Yes, you can prepare it ahead of time, but it’s best to dress it just before serving to keep the ingredients fresh.
Q: What if I don’t like cilantro?
A: If you’re not a fan of cilantro, you can substitute it with fresh parsley or mint for a different flavor.
Q: Is this salad suitable for a gluten-free diet?
A: Yes, Pineapple Cucumber Salad is naturally gluten-free, making it a great option for those with gluten sensitivities.
Pineapple Cucumber Salad
Ingredients
Method
- Dice the pineapple into bite-sized pieces.
- Slice the cucumber into half-moons or small cubes.
- Thinly slice the red onion and jalapeño (if using).
- Chop the cilantro and crumble the feta cheese (if using).
- In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
- In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño.
- Drizzle with the lime dressing and toss gently to coat.
- Sprinkle with crumbled feta cheese, if using.
- Serve immediately or let it chill in the fridge for 15–30 minutes to allow the flavors to blend.
- Garnish with extra cilantro or a squeeze of lime before serving.