Description
This Light and Zesty Pineapple Cucumber Salad is a refreshing and easy-to-make snack or side dish, featuring sweet pineapple, crisp cucumber, tangy lime dressing, and optional spicy jalapeño and creamy feta. Perfect for warm weather, it combines fresh, vibrant flavors in just 15 minutes.
Ingredients
Scale
Produce
- 1 medium Fresh Pineapple (Diced into bite-sized pieces)
- 1 large English Cucumber (Sliced into half-moons or small cubes)
- 1/2 medium Red Onion (Thinly sliced)
- 1 small Jalapeño (Optional, sliced thinly)
- 1/4 cup Fresh Cilantro (Chopped)
Dairy
- 1/4 cup Feta Cheese (Optional, crumbled)
Pantry
- 3 tablespoons Lime Juice (Freshly squeezed)
- 1 tablespoon Honey or Maple Syrup (For sweetness)
- 2 tablespoons Olive Oil (High quality)
- 1/2 teaspoon Salt (To taste)
- 1/4 teaspoon Black Pepper (Freshly ground)
- 1/4 teaspoon Red Pepper Flakes (Optional, for additional heat)
Instructions
- Preparation: Gather all ingredients and wash the produce thoroughly. Prepare the fresh pineapple by dicing it into bite-sized pieces to create a sweet base for the salad.
- Slice and chop produce: Slice the English cucumber into half-moons or small cubes, thinly slice the red onion and jalapeño (if using), and chop the fresh cilantro finely. Crumble the feta cheese if you choose to include it.
- Make the dressing: In a small bowl, whisk together the freshly squeezed lime juice, honey or maple syrup, olive oil, salt, freshly ground black pepper, and red pepper flakes to make a balanced, zesty dressing.
- Combine ingredients: In a large mixing bowl, add the diced pineapple, cucumber, red onion, chopped cilantro, and jalapeño slices. Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly. Fold in the crumbled feta cheese if desired.
- Serve or chill: Serve the salad immediately for a crisp and fresh taste, or cover and refrigerate for 15-30 minutes to allow the flavors to meld. Garnish with extra cilantro or a lime wedge before serving for an inviting presentation.
Notes
- For added heat, keep the jalapeño seeds in or add extra red pepper flakes.
- Use maple syrup as a vegan alternative to honey.
- This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Use high-quality olive oil for the best flavor in the dressing.
- Remove feta if you want to keep the salad vegan or dairy-free.
