Pineapple Cucumber Salad: Your Refreshing Summer Go-To

Pineapple Cucumber Salad is a refreshing and quick dish, perfect for summer gatherings.

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Prep Time 10

Marinating Time 15

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Pineapple, diced substitute fresh with canned if necessary, adjust for syrup content
1 large Cucumber, sliced use English cucumber for milder taste and less moisture
1/4 cup Red Onion, thinly sliced soak in cold water briefly to mellow taste if too strong
1 teaspoon Chili Powder adjust to taste or omit for milder flavor

For the Dressing

2 tablespoons Lime Juice use lemon juice as alternative if lime is unavailable
1 tablespoon Honey or Maple Syrup maple syrup is a vegan alternative
1/2 teaspoon Salt use sea salt or Himalayan salt for mineral note

For Garnish

1/4 cup Fresh Cilantro or Mint optional garnish that adds freshness and color

Equipment

mixing bowl
whisk
spatula

Method

Step-by-Step Instructions

In a large mixing bowl, add freshly diced pineapple, thinly sliced cucumber, and finely sliced red onion. Gently toss to blend the ingredients thoroughly.
In a separate small bowl, combine chili powder, lime juice, honey (or maple syrup), and salt. Whisk the mixture for about 30 seconds until smooth.
Pour the dressing over the salad mixture and gently toss everything together to ensure even coating.
Cover the salad bowl with plastic wrap or a lid and let it rest for 10-15 minutes at room temperature.
Just before serving, chop fresh cilantro or mint leaves and scatter them over the salad.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 37gProtein: 1gSodium: 180mgPotassium: 250mgFiber: 2gSugar: 20gVitamin A: 10IUVitamin C: 50mgCalcium: 2mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and combine dressing and salad just before serving to keep the cucumber crisp.

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