Description
A bright, crunchy, and slightly sweet salad that comes together in just ten minutes, perfect for weeknights or barbecues.
Ingredients
Fresh Ingredients
- 2 cups fresh pineapple, diced (Buy pre-diced for convenience.)
- 1 large English cucumber, diced (Alternatively, use 2 Persian cucumbers.)
- ¼ small red onion, thinly sliced (Soak in cold water for milder flavor if desired.)
- ¼ cup fresh cilantro, chopped (Can replace with mint for a different flavor.)
- 1 small jalapeño, thinly sliced (Optional, for heat.)
- ¼ cup crumbled feta cheese (Optional, for a salty contrast.)
Dressing
- 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 additional heat.)
Instructions
Preparation
- 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.
Mixing
- 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.
Notes
Store leftovers in an airtight container for 2–3 days. Drain and add fresh lime if watery. No need to freeze.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American, Healthy