Description
This refreshing pineapple cucumber salad combines sweet tropical pineapple with crisp cucumber for the perfect summer side dish. Ready in just 15 minutes with a tangy-sweet dressing that brings all the flavors together beautifully.
Ingredients
- 2 cups fresh pineapple, diced (or 1 can pineapple chunks, drained)
- 3 large English cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons fresh cilantro, chopped
For the Dressing:
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Optional Add-ins:
- 1/4 cup toasted coconut flakes
- 2 tablespoons chopped peanuts
- 1 jalapeño pepper, finely diced
Instructions
- Prepare the vegetables: Wash and dry cucumbers thoroughly. Using a sharp knife or mandoline slicer, cut cucumbers into thin, even slices (about 1/8-inch thick). Dice fresh pineapple into bite-sized chunks, removing any tough core pieces.
- Slice the red onion: Thinly slice red onion into half-moons. For milder flavor, soak sliced onion in cold water for 10 minutes, then drain and pat dry.
- Make the dressing: In a small bowl, whisk together lime juice, rice vinegar, honey, sesame oil, salt, black pepper, and red pepper flakes. Taste and adjust seasoning as needed.
- Combine ingredients: In a large mixing bowl, gently combine sliced cucumbers, diced pineapple, and red onion. Pour dressing over mixture and toss carefully to coat evenly.
- Add fresh herbs: Fold in chopped mint and cilantro, which adds brightness and aromatic appeal to the salad.
- Chill and serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!
Notes
Storage: Store in refrigerator for up to 3 days in an airtight container. Drain excess liquid before serving leftovers.
Make-ahead tip: This salad actually improves with time as flavors meld. Add fresh herbs just before serving for best appearance.
Substitutions: Use regular cucumbers if English cucumbers aren’t available (peel and seed them first). Substitute pineapple with mango or papaya for variation.
For extra crunch: Add toasted coconut flakes or chopped peanuts just before serving.
- Prep Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 65
- Sugar: 12g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pineapple cucumber salad, refreshing summer salad, tropical salad, easy side dish, no cook recipe, healthy salad, cucumber pineapple recipe, Asian inspired salad, quick salad recipe, summer side dish