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Pineapple Cucumber Salad

A refreshing and vibrant salad combining the sweetness of pineapple and the crispness of cucumber with a bright lime dressing, perfect for summer picnics and barbecues.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh pineapple, diced Use ripe pineapple for the best flavor.
  • 1 large English cucumber, diced Or use 2 Persian cucumbers.
  • ¼ small red onion, thinly sliced
  • ¼ cup fresh cilantro, chopped Can substitute with fresh parsley or mint.
  • 1 small jalapeño, thinly sliced Optional, for spice.
  • ¼ cup crumbled feta cheese Optional, for a salty contrast.
Dressing Ingredients
  • 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.

Method
 

Preparation
  1. Dice the pineapple into bite-sized pieces.
  2. Slice the cucumber into half-moons or small cubes.
  3. Thinly slice the red onion and jalapeño (if using).
  4. Chop the cilantro and crumble the feta cheese (if using).
  5. In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
Mixing
  1. In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño.
  2. Drizzle with the lime dressing and toss gently to coat.
  3. Sprinkle with crumbled feta cheese, if using.
  4. Serve immediately or let it chill in the fridge for 15–30 minutes to allow the flavors to blend.
  5. Garnish with extra cilantro or a squeeze of lime before serving.

Notes

Best served fresh but can be made ahead. Store leftovers in an airtight container in the fridge and consume within 1-2 days.