Pineapple Cucumber Salad: A Refreshing No-Fuss Delight

A vibrant Pineapple Cucumber Salad that combines sweet pineapple and crunchy cucumber for a refreshing dish perfect for summer.

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Prep Time 10

Resting Time 15

Total Time 25

Servings: 4 servings

Course: APPETIZERS

Cuisine: Tropical

Calories: 85

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Fresh Pineapple diced; choose ripe pineapple for a naturally sweet flavor.
1 large Cucumber thinly sliced; opt for English or Persian cucumbers.
1/4 Red Onion finely sliced; soak in cold water for a milder taste.

For the Dressing

1/2 teaspoon Chili Powder adds a gentle heat.
1 lime Lime Juice juice of; freshly squeezed for best acidity.
1 tablespoon Honey or Maple Syrup adjust to taste.
1/4 teaspoon Salt use to enhance flavor.

For Garnish

Fresh Cilantro or Mint Leaves optional, chopped; based on personal preference.

Equipment

Large Bowl
small bowl
whisk

Method

How to Make Pineapple Cucumber Salad

Combine Ingredients: In a large bowl, mix together the diced fresh pineapple, thinly sliced cucumber, and finely sliced red onion.
Whisk Dressing: In a small bowl, whisk together the chili powder, lime juice, honey (or maple syrup), and salt.
Dress the Salad: Pour the dressing over the pineapple and cucumber mixture. Gently toss everything together.
Let It Rest: Allow the salad to sit for about 10–15 minutes.
Garnish and Serve: Just before serving, sprinkle fresh cilantro or mint leaves on top.

Nutrition

Serving: 1servingCalories: 85kcalCarbohydrates: 20gProtein: 1gSodium: 100mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 100IUVitamin C: 30mgCalcium: 20mgIron: 0.5mg

Notes

This salad is best enjoyed cold. Prepare fresh for optimal taste, but you can chop ingredients ahead of time.

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