Pineapple Cucumber Salad (Printer-friendly)
A bright, no-cook pineapple and cucumber salad tossed with lime, cilantro, and honey for a quick summer side.
# What You'll Need:
→ Produce
01 - 2 cups fresh pineapple, diced
02 - 1 large cucumber, peeled and diced
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh cilantro leaves, coarsely chopped
05 - 1 small red chili, finely sliced (optional)
→ Dressing
06 - 2 tablespoons lime juice (about 1 lime)
07 - 1 tablespoon olive oil
08 - 1 teaspoon honey or maple syrup
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper
# How To Make It:
01 - In a large mixing bowl, add the diced pineapple, cucumber, red onion, cilantro, and red chili if using.
02 - In a small bowl, whisk together lime juice, olive oil, honey or maple syrup, salt, and black pepper until fully emulsified.
03 - Pour the dressing over the bowl of salad ingredients. Gently toss until all components are evenly coated.
04 - Serve immediately for a bright flavor, or refrigerate for 20 minutes to intensify the taste.
# Expert Hints:
01 -
- When you want something that perks up your lunch plate with minimal effort, this is a secret ace.
- It somehow manages to taste both cooling and zippy, so you'll reach for seconds before you realize it.
02 -
- Adding the dressing too far in advance will soften the cucumber and dull the crunch I love—learned that after a soggy batch.
- Sprinkling in extra nuts is amazing, but only do it just before serving or they lose their crunch.
03 -
- Letting the salad sit for 10-20 minutes in the fridge makes the flavors pop without losing crunch—just don’t let it go too long.
- Switching cilantro for mint or basil creates an entirely new salad each time.