Pineapple Cucumber Salad Recipe
A vibrant and refreshing no-cook salad with juicy pineapple, crisp cucumber, and zesty lime dressing—perfect for hot summer days.
Print Pin Servings: 4 Servings
Calories: 110kcal
Cost: $8
Equipment
- 1 Large mixing bowl For tossing the salad
- 1 Small Bowl For making the dressing
- 1 Sharp knife For chopping ingredients
- 1 Cutting board Preferably separate for fruit
- 1 Whisk or spoon For mixing dressing
- 1 set Measuring cups and spoons For accurate proportions
Ingredients
- 2 cups Pineapple chunks Fresh, about 1 small pineapple
- 2 large Cucumbers Sliced into half-moons
- ¼ cup Red onion Thinly sliced
- ¼ cup Cilantro leaves Fresh, chopped
- 2 tablespoons Mint leaves Fresh, chopped
- 1 small Jalapeño Seeded and minced (optional)
- 3 tablespoons Lime juice Freshly squeezed
- 2 tablespoons Honey or agave Adjust to taste
- ¼ teaspoon Chili flakes Optional for spice
- ½ teaspoon Salt To taste
- ¼ teaspoon Black pepper Freshly ground
Instructions
- Chop pineapple, cucumber, onion, and herbs.
- Mix lime juice, honey, chili flakes, salt, and pepper.
- Combine all salad ingredients and pour in dressing.
- Refrigerate for 30 minutes and serve chilled.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 110kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 310mg | Potassium: 320mg | Fiber: 2.2g | Sugar: 18g | Vitamin A: 460IU | Vitamin C: 39mg | Calcium: 30mg | Iron: 0.5mg