Pineapple Cucumber Salad (Printable Version)

Juicy pineapple meets crisp cucumber in a zesty lime dressing. A vibrant summer dish ready in 15 minutes.

# What You Need:

→ Produce

01 - 2 cups fresh pineapple, diced
02 - 1 large cucumber, diced
03 - 1/4 red onion, thinly sliced
04 - 1/4 cup fresh cilantro, chopped
05 - 1 small jalapeño, seeded and minced (optional)

→ Dressing

06 - 2 tablespoons fresh lime juice
07 - 1 tablespoon olive oil
08 - 1 teaspoon honey or agave syrup
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper

# Directions:

01 - In a large bowl, combine the diced pineapple, cucumber, red onion, cilantro, and jalapeño (if using).
02 - In a small bowl, whisk together the lime juice, olive oil, honey (or agave), salt, and black pepper until well blended.
03 - Pour the dressing over the salad ingredients and toss gently to combine.
04 - Chill for 10 minutes before serving to allow flavors to meld, if desired. Serve cold as a refreshing side dish.

# Expert Tips:

01 -
  • The sweet and spicy contrast wakes up your palate like nothing else
  • It comes together in fifteen minutes flat, no cooking required
02 -
  • This salad is best enjoyed the same day it's made, as the pineapple and cucumber will release water and become less crisp overnight
  • The jalapeño heat intensifies as the salad sits, so start with less if you're serving people with sensitive palates
03 -
  • Toast your nuts in a dry pan for three minutes before adding them, the deep flavor is worth the extra step
  • Use a mandoline if you want paper thin onion slices that melt into the background

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