This Pineapple Cucumber Salad is a vibrant and refreshing medley of tropical fruit, crisp vegetables, and a touch of heat. Paired with a tangy lime-honey dressing, it’s the perfect side dish for summer cookouts, potlucks, or light lunches. The combination of sweet, spicy, and tangy flavors makes every bite irresistible.
Ingredients:
For the Salad:
- 1 pineapple, peeled and cut into chunks
- 1 cucumber, seeded and cut into half-moon shapes
- 1 red onion, thinly sliced
- 1 jalapeño, seeded and diced
- 1 avocado, peeled and diced
- 1 red bell pepper, diced
- ¼ cup cilantro, chopped (optional, based on preference)
For the Dressing:
- 2 tablespoons (30 ml) lime juice
- ¼ cup (60 ml) olive oil
- 2 tablespoons (30 ml) honey
- ½ teaspoon (1 g) red pepper flakes
- 1 teaspoon (5 ml) white vinegar (optional)
- Salt and pepper to taste
Instructions:
- Prepare the Salad Base: In a large salad bowl, combine the pineapple chunks, cucumber slices, red onion, jalapeño, avocado, red bell pepper, and cilantro.
- Make the Dressing: In a small bowl, whisk together lime juice, olive oil, honey, red pepper flakes, white vinegar, salt, and pepper until emulsified.
- Assemble the Salad: Pour the dressing over the salad ingredients. Gently toss to coat everything evenly, being careful not to mash the avocado.
- Chill and Serve: Let the salad chill in the refrigerator for 10–15 minutes to allow the flavors to meld. Serve cold as a side dish or enjoy it on its own.
Conclusion:
This Pineapple Cucumber Salad is a refreshing burst of flavors and textures. The sweetness of pineapple and honey balances the spice of jalapeño and red pepper flakes, while the lime dressing ties everything together beautifully. Whether you’re hosting a barbecue or looking for a healthy snack, this salad is sure to impress.
Refreshing Pineapple Cucumber Salad with Zesty Lime Dressing
The sweetness of pineapple and honey balances thespice of jalapeño and red pepper flakes, while the lime dressing tieseverything together beautifully.
For the Salad:
- 1 pineapple (peeled and cut into chunks)
- 1 cucumber (seeded and cut into half-moon shapes)
- 1 red onion (thinly sliced)
- 1 jalapeño (seeded and diced)
- 1 avocado (peeled and diced)
- 1 red bell pepper (diced)
- ¼ cup cilantro (chopped (optional, based on preference))
For the Dressing:
- 2 tablespoons 30 ml lime juice
- ¼ cup 60 ml olive oil
- 2 tablespoons 30 ml honey
- ½ teaspoon 1 g red pepper flakes
- 1 teaspoon 5 ml white vinegar (optional)
- Salt and pepper to taste
- Prepare the Salad Base: In a large salad bowl, combine the pineapple chunks, cucumber slices, red onion, jalapeño, avocado, red bell pepper, and cilantro.
- Make the Dressing: In a small bowl, whisk together lime juice, olive oil, honey, red pepper flakes, white vinegar, salt, and pepper until emulsified.
- Assemble the Salad: Pour the dressing over the salad ingredients. Gently toss to coat everything evenly, being careful not to mash the avocado.
- Chill and Serve: Let the salad chill in the refrigerator for 10–15 minutes to allow the flavors to meld. Serve cold as a side dish or enjoy it on its own.