Ingredients
Scale
- 1 ripe pineapple, diced
- 2 large cucumbers, sliced
- 1 red bell pepper, chopped (optional for color)
- 1 small red onion, thinly sliced
- Fresh cilantro leaves, chopped
- Juice of 1 lime
- 2 tablespoons honey or agave syrup
- 1 teaspoon chili flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Start by peeling, coring, and dicing the pineapple. Slice the cucumbers thinly for a crisp texture. If using, chop the red bell pepper and thinly slice the red onion. Gather all your ingredients in a large mixing bowl.
- In a small bowl, whisk together fresh lime juice, honey, chili flakes, salt, and pepper to make the dressing.
- Pour the dressing over the prepared fruits and vegetables. Toss gently to evenly coat all ingredients.
- Garnish with chopped cilantro for a fresh herbal flavor. Serve immediately or refrigerate for up to 2 days for a chilled, flavorful salad.
Notes
- Best enjoyed within 1-2 days for maximum freshness and crunch.
- You can substitute pineapple with mango, peaches, or oranges for variety.
- Adjust chili flakes to control the spice level according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tropical
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal Kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg