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Pineapple Cucumber Salad: 1 Joyful Super-Quick Zing!

Pineapple Cucumber Salad

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This no-cook, low-calorie Pineapple Cucumber Salad pairs the sweet juiciness of fresh pineapple with the crisp coolness of cucumber, creating a light, hydrating dish. The zesty chili-lime dressing adds a kick, making this salad a fun and exciting addition to your table.

Ingredients

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  • 1 medium Fresh Pineapple, diced
  • 1 large Cucumber, thinly sliced
  • 1/2 cup Red Onion, finely sliced
  • 1 tablespoon Chili Powder
  • 1 lime Juice of Lime
  • 12 teaspoons Honey or Maple Syrup
  • 1 teaspoon Salt
  • 2 tablespoons Fresh Cilantro or Mint leaves, chopped (Optional Garnish)

Instructions

  1. Prepare the Ingredients: Dice the ripe pineapple into small, bite-sized pieces, and thinly slice the cucumber. Finely slice the red onion and place all the chopped ingredients into a large mixing bowl.
  2. Make the Dressing: In a separate bowl, whisk together 1 tablespoon of chili powder, the juice of one lime, and 1-2 teaspoons of honey or maple syrup. Add a pinch of salt and whisk until combined.
  3. Combine Salad and Dressing: Pour the dressing over the diced pineapple, sliced cucumber, and red onion in the bowl. Gently toss the mixture to ensure each piece is coated.
  4. Allow to Marinate: Let the salad sit for about 10-15 minutes at room temperature to allow the flavors to deepen.
  5. Garnish and Serve: Before serving, sprinkle freshly chopped cilantro or mint leaves over the salad. Enjoy immediately for the best taste!

Notes

  • For optimal flavor, always use fresh pineapple and enjoy immediately for the best texture.
  • Adjust spices as needed to suit your taste.
  • This Pineapple Cucumber Salad is best enjoyed fresh; if stored, it may lose some of its crunch within 24 hours.
  • You can dice the pineapple and slice the cucumber up to 24 hours in advance, storing them separately in airtight containers.
  • The zesty chili-lime dressing can be prepared ahead of time and refrigerated for up to 3 days.

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