Pineapple Cucumber Salad
A refreshing salad featuring sweet pineapple, crisp cucumber, and a citrusy dressing that's perfect for summer.
Ingredients
Salad Ingredients
- 3 cups cucumber, peeled and thinly sliced English or Persian cucumbers work best for tenderness.
- 2 cups fresh pineapple, diced Can also use canned pineapple in its own juice, drained.
- 1 small red onion, very thinly sliced For a mild, tangy crunch.
- 1 jalapeno, seeds removed and finely chopped Optional, for a gentle kick.
- 1/4 cup fresh cilantro leaves, chopped Bright, herbaceous lift.
- 2 tablespoons fresh lime juice Citrusy brightness ties the salad together.
- 1 tablespoon rice vinegar Adds gentle acidity.
- 1 tablespoon honey or maple syrup Balances the tartness; use less if pineapple is extra ripe.
- 2 tablespoons olive oil Provides silky sheen and mouthfeel.
- Salt and freshly ground black pepper to taste
- 1/4 cup toasted pumpkin seeds or chopped macadamia nuts Optional, for crunch and nuttiness.
Instructions
Preparation
- Thinly slice the cucumber and red onion, and dice the fresh pineapple.
- In a small bowl, combine lime juice, rice vinegar, honey, and olive oil. Season with a pinch of salt and pepper, whisking until slightly emulsified.
- In a large bowl, add cucumber, pineapple, red onion, jalapeno (if using), and cilantro. Pour the dressing over and toss gently so everything is coated.
- Sprinkle toasted pumpkin seeds or macadamia nuts on top and give one last light toss.
- Taste and adjust seasoning with more salt, lime, or honey as needed. Let the salad sit for 5–10 minutes to marry the flavors, or serve immediately.
Notes
Store leftovers in an airtight container for up to 2 days. The cucumbers will soften over time; if you prefer crunch, store the dressing separately and toss just before serving.