Description
A refreshing and vibrant pineapple cucumber salad with a sweet and tangy dressing, perfect for a light lunch or side dish.
Ingredients
Scale
- 1 large ripe pineapple, peeled, cored, and diced into 1-inch pieces
- 2 medium cucumbers, preferably English cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1/4 cup fresh mint leaves, roughly chopped
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or agave nectar for vegan option)
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons toasted sesame seeds, for garnish
Instructions
- Prepare the pineapple: Peel, core, and dice the ripe pineapple into 1-inch pieces. Place in a large mixing bowl.
- Slice the cucumbers thinly, about 1/8 inch thick. Add to the bowl with the pineapple.
- Thinly slice the red onion. If desired, soak in cold water for 10 minutes to mellow the flavor, then drain well. Add to the bowl.
- Roughly chop the fresh cilantro and mint leaves. Add them to the bowl.
- Make the dressing: In a small bowl, whisk together lime juice, rice vinegar, honey (or agave nectar), and sesame oil until the honey is dissolved.
- Add grated fresh ginger and red pepper flakes (if using) to the dressing.
- Season the dressing with salt and pepper to taste.
- Pour the dressing over the pineapple, cucumber, red onion, and herb mixture in the large bowl.
- Gently toss everything together until evenly coated. Be careful not to overmix.
- Taste the salad and adjust seasoning if needed.
- For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
- Just before serving, sprinkle with toasted sesame seeds for garnish.
- Serve the pineapple cucumber salad as a side dish, appetizer, or light lunch.
Notes
- Use a ripe pineapple for the best flavor.
- English cucumbers are preferred for their thin skin and fewer seeds, but regular cucumbers can be used (peel and remove seeds if necessary).
- Soaking the red onion in cold water mellows its flavor.
- Adjust the dressing ingredients to your liking.
- Chilling the salad allows the flavors to meld together.
- Add protein like grilled shrimp, chicken, or tofu for a more substantial salad.
- Spice it up with more red pepper flakes or a finely chopped jalapeño pepper.
- Add diced avocado for a creamy texture.
- Experiment with different herbs like basil or Thai basil.
- Add toasted peanuts or cashews for a crunchy texture.
- Substitute agave nectar for honey to make the salad vegan.
- Add diced bell peppers for color and sweetness.
- Try using apple cider vinegar or white wine vinegar instead of rice vinegar.
- Prepare the salad ahead of time, but add the dressing just before serving to prevent it from becoming soggy.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Salad Preparation
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Keywords: Pineapple Cucumber Salad, Refreshing Pineapple Cucumber Salad, Pineapple Cucumber Salad Recipe, Easy Pineapple Cucumber Salad, Healthy Pineapple Cucumber Salad, Summer Pineapple Cucumber Salad, Tropical Pineapple Cucumber Salad