Pineapple Cucumber Salad

Pineapple Cucumber Salad

A light and refreshing salad combining sweet pineapple and crisp cucumbers with a zesty lime dressing, perfect for summer days.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Tex-Mex

Calories: 120

Ingredients Method Notes

Ingredients

Salad Ingredients

1 whole ripe pineapple, diced Use a ripe pineapple for the sweetest flavor.
2 whole cucumbers, diced For extra crunch, consider adding bell peppers or radishes.
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped Can substitute with parsley or mint if preferred.

Dressing

2 whole limes, juiced Adjust amount to taste.
to taste salt Adjust seasoning to your taste.
to taste pepper Adjust seasoning to your taste.

Method

Preparation

In a large bowl, combine the diced pineapple, cucumbers, red onion, and cilantro.
In a separate small bowl, whisk together the lime juice, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Serve chilled and enjoy!

Notes

To store leftover salad, place it in an airtight container in the refrigerator. The salad is best eaten within 1-2 days for maximum freshness. You may want to keep the dressing separate until you are ready to serve, to prevent the cucumbers from becoming soggy. You can add diced avocado or mango for added creaminess and sweetness, or sprinkle chili powder for a spicy kick.