Go Back
–+ servings
Pineapple Cucumber Salad

Pineapple Cucumber Salad: A Refreshing Summer Treat

Pineapple Cucumber Salad is a refreshing no-cook dish perfect for summer with tropical flavors and vibrant textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Melding Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Pineapple Peeled and chopped
  • 1 large Cucumber Thinly sliced
  • 1/4 medium Red Onion Thinly sliced
  • 1/4 cup Mint Leaves Chopped
  • 1/4 cup Cilantro Chopped
  • 1 small Jalapeño Optional, sliced
For the Dressing
  • 2 tablespoons Lime Juice
  • 1 tablespoon Honey
  • 3 tablespoons Olive Oil
  • to taste Salt
  • to taste Pepper

Equipment

  • Mixing Bowl
  • knife
  • Spatula

Method
 

Preparation Steps
  1. Peel and core the pineapple, then chop it into bite-sized pieces, approximately ½-inch cubes.
  2. Slice the cucumber thinly (about ¼ inch thick) for optimal crunch.
  3. Thinly slice the red onion and gather all ingredients in a large mixing bowl.
Combining Steps
  1. Combine the chopped pineapple, cucumber, and red onion in the mixing bowl.
  2. Add chopped mint leaves and cilantro, then toss gently.
Dressing Steps
  1. Whisk together lime juice, honey, and olive oil in a separate bowl.
  2. Ensure the dressing is well combined and frothy.
Finishing Steps
  1. Pour the dressing over the salad ingredients and toss gently to coat.
  2. Sprinkle with salt, pepper, and optional jalapeño slices.
  3. Allow the salad to rest for at least 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 30gProtein: 2gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 250mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Serve chilled or at room temperature.

Tried this recipe?

Let us know how it was!