Pineapple Cucumber Salad
A refreshing salad that combines sweet pineapple and crunchy cucumbers, perfect for summer meals or as a side dish.
Ingredients
Main Ingredients
- 2 cups fresh pineapple, diced Use ripe, fresh pineapple for the best flavor.
- 1 large cucumber, diced English or Persian cucumbers are preferred for crunch.
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped For garnish and added flavor.
- 1 whole jalapeño pepper, finely chopped (optional) Remove seeds for less heat.
Dressing and Seasoning
- 2 tablespoons lime juice Freshly squeezed for best flavor.
- to taste Salt
- to taste Black pepper
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Dice the fresh pineapple and cucumber into bite-sized pieces.
- Finely chop the red onion, cilantro, and jalapeño (if using).
Mixing
- In a large mixing bowl, combine the diced pineapple, cucumber, chopped red onion, and cilantro.
- If using jalapeño, add it to the bowl.
- Squeeze lime juice over the mixture, ensuring all the liquid is included.
- Add salt and black pepper to taste and toss gently to combine.
- Let the salad sit for about 10 minutes to meld flavors before serving.
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Notes
Store in an airtight container in the fridge for up to 2 days. Best consumed within the first day for optimal texture.