Pineapple Cucumber Salad
A refreshing and tropical salad combining the sweetness of pineapple with the crispness of cucumber, perfect for summer gatherings.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 knife sharp
- 1 cutting board
Ingredients
Salad Ingredients
- 2 cups fresh pineapple diced
- 1 large English cucumber sliced
- 1/4 cup red onion finely diced
- 1/4 cup cilantro chopped
Dressing
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Preparation
- Peel and dice the fresh pineapple into small, bite-sized pieces. Ensure the pieces are even for consistent texture.
- Using a sharp knife, slice the English cucumber into thin rounds. If preferred, peel the cucumber before slicing.
- Finely dice the red onion to add a mild, pungent flavor. Adjust the amount based on preference for onion's strength.
- Roughly chop the cilantro leaves, discarding stems. This will add a fresh, herbal note to the salad.
Dressing
- In a small bowl, whisk together lime juice, olive oil, salt, and black pepper. Adjust seasoning to taste.
Combine Ingredients
- In a large mixing bowl, combine pineapple, cucumber, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine.
- Allow the salad to chill in the refrigerator for at least 10 minutes to let the flavors meld together.
Serving and Storage
- Transfer the salad to a serving dish and garnish with additional cilantro if desired. Serve immediately for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate until ready to serve.
Notes
Pro Tips: Choose ripe pineapples for the best flavor. Ingredient Substitutions: Canned pineapple can be used in a pinch. How to Serve: Pair with grilled meats or seafood. Storage & Freshness: Best served fresh, but can be stored for up to 2 days. Make-Ahead Tips: Prepare ingredients in advance, but mix just before serving.