Pineapple Cucumber Salad (Printable View)

Fresh pineapple and crisp cucumber tossed in zesty lime vinaigrette for a vibrant summer dish.

# What You'll Need:

→ Produce

01 - 2 cups fresh pineapple, diced
02 - 1 large cucumber, diced
03 - 1/4 red onion, thinly sliced
04 - 1/4 cup fresh cilantro, chopped
05 - 1 small jalapeño, seeded and minced

→ Dressing

06 - 2 tablespoons fresh lime juice
07 - 1 tablespoon olive oil
08 - 1 teaspoon honey or agave syrup
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper

# How-To Steps:

01 - In a large bowl, combine the diced pineapple, cucumber, red onion, cilantro, and jalapeño if using.
02 - In a small bowl, whisk together the lime juice, olive oil, honey or agave, salt, and black pepper until well blended and emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to coat evenly without bruising the produce.
04 - Refrigerate for 10 minutes before serving to allow flavors to meld, then serve cold as a refreshing side dish.

# Expert Advice:

01 -
  • No cooking required which means your kitchen stays cool even on the hottest days
  • The flavors somehow get better after sitting for a bit making it perfect for meal prep
  • It looks gorgeous in a glass serving bowl and people always ask for the recipe
02 -
  • Cutting everything into uniform dice makes each spoonful perfectly balanced and more pleasant to eat
  • The salad can sit in the fridge for up to 4 hours but beyond that the cucumber starts to release water and get soggy
  • If making ahead toss everything except the avocado if you are adding it and dress right before serving
03 -
  • A sharp knife makes all the difference in getting clean dice that hold their shape
  • Let the diced pineapple sit on paper towels for 5 minutes if it seems especially juicy
  • Taste a piece of pineapple before adding the honey as perfectly ripe fruit may not need any extra sweetness

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