Pineapple Cucumber Salad
A vibrant and refreshing salad featuring succulent pineapple and crunchy cucumber, perfect for summer days and meal prep.
Ingredients
Fresh Produce
- 2 cups fresh pineapple, diced Choose ripe, juicy pineapple for the best flavor.
- 1 large cucumber, diced Peel if preferred.
- 1 medium red bell pepper, diced Adds sweetness and color.
- 1/4 cup fresh cilantro, chopped For added flavor.
Dressing
- 2 tbsp lime juice, freshly squeezed Use fresh lime for the best taste.
- 1 tbsp honey (or agave syrup for vegan option) Natural sweetener.
- to taste salt and pepper Adjust to personal taste.
Instructions
Preparation
- Wash all produce thoroughly under cold water.
- Peel and dice the cucumber into bite-sized pieces.
- Dice the fresh pineapple into small cubes.
- Chop the red bell pepper into small pieces.
- Finely chop the cilantro.
Cook/Assemble
- In a large mixing bowl, combine the diced pineapple, cucumber, red bell pepper, and cilantro.
- In a separate bowl, whisk together lime juice and honey.
- Pour the dressing over the salad mix and toss gently to combine.
- Season with salt and pepper to taste.
Serve
- Transfer the salad to a serving bowl and enjoy immediately, or chill in the fridge for 30 minutes.
- Garnish with extra cilantro or lime wedges before serving.
Notes
For extra crunch, add cucumber just before serving. Store leftover salad ingredients separately for optimal freshness.