Pineapple Cucumber Salad (Print Version)

Juicy pineapple and crisp cucumber brightened with lime, cilantro and a honey-lime dressing.

# What You Need:

01 - 2 cups fresh pineapple, diced

02 - 1 large cucumber, peeled and diced

03 - 1/4 small red onion, thinly sliced

04 - 1/4 cup fresh cilantro leaves, coarsely chopped

05 - 1 small red chili, finely sliced (optional)

06 - 2 tablespoons lime juice (from about 1 lime)

07 - 1 tablespoon olive oil

08 - 1 teaspoon honey or maple syrup

09 - 1/4 teaspoon salt

10 - 1/8 teaspoon freshly ground black pepper

01 - In a large bowl, add the diced pineapple, cucumber, red onion, chopped cilantro, and sliced red chili if using.

02 - In a small bowl, whisk together the lime juice, olive oil, honey or maple syrup, salt, and black pepper until fully emulsified.

03 - Pour the dressing over the prepared vegetables and herbs, and gently toss until everything is evenly coated.

04 - Serve immediately, or refrigerate for 20 minutes to intensify flavors prior to serving.

01 -

This salad is like a burst of cool, juicy relief on a sweltering day.
There's zero stovetop time, and the quick lime dressing ties everything together with barely any effort.

02 -

I once thought I could get away with canned pineapple—unfortunately, it just couldn't match that fresh zing.
Letting the salad chill briefly amps up every flavor and makes the onions mellow beautifully.

03 -

Dice everything evenly for the best texture—uneven chunks make it harder to coat with the dressing.
The salad tastes even brighter if you zest the lime before juicing it and add a little zest to the bowl.