Description
This light and zesty pineapple cucumber salad is a refreshing and vibrant dish perfect for snacking or a healthy side. Combining sweet pineapple, crisp cucumber, tangy lime dressing, and optional heat from jalapeño, it offers a delicious balance of flavors and textures that’s quick to prepare and ideal for warm days.
Ingredients
Scale
Main Ingredients
- 1 medium Fresh Pineapple (Diced into bite-sized pieces)
- 1 large English Cucumber (Sliced into half-moons or small cubes)
- 1/2 medium Red Onion (Thinly sliced)
- 1 small Jalapeño (Optional, sliced thinly)
- 1/4 cup Fresh Cilantro (Chopped)
- 1/4 cup Feta Cheese (Optional, crumbled)
Dressing
- 3 tablespoons Lime Juice (Freshly squeezed)
- 1 tablespoon Honey or Maple Syrup (For sweetness)
- 2 tablespoons Olive Oil (High quality)
- 1/2 teaspoon Salt (To taste)
- 1/4 teaspoon Black Pepper (Freshly ground)
- 1/4 teaspoon Red Pepper Flakes (Optional, for additional heat)
Instructions
- Preparation: Gather all ingredients and prepare them according to the instructions. 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).
- Make the Dressing: In a small bowl, whisk together the freshly squeezed lime juice, honey or maple syrup, olive oil, salt, black pepper, and red pepper flakes until well combined and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the diced pineapple, cucumber slices, red onion, chopped cilantro, and jalapeño slices. Drizzle the prepared dressing over the salad and toss gently to evenly coat all the ingredients.
- Add Feta and Toss: If using, sprinkle the crumbled feta cheese over the salad and give it one gentle toss to mix it in without breaking the cheese apart too much.
- Serve or Chill: Serve the salad immediately for a fresh crunch or chill it in the refrigerator for 15 to 30 minutes to allow the flavors to meld together. Garnish with additional cilantro leaves or a wedge of lime if desired before serving.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to 24 hours.
- Adjust the amount of jalapeño and red pepper flakes based on your preferred spice level.
- Maple syrup is a great vegan substitute for honey in the dressing.
- For a dairy-free version, simply omit the feta cheese.
- Chilling the salad helps to enhance and meld the flavors, making it even more refreshing.
