Ingredients
Scale
- 1 cup fresh pineapple chunks
- 1 large cucumber, sliced thinly
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or agave syrup
- 1/4 teaspoon salt
- Fresh mint leaves for garnish
- Optional: chopped jalapeño for some heat
Instructions
- Start by washing the cucumber thoroughly and slicing it thinly. Cut the pineapple into bite-sized chunks if not pre-cut. Finely chop the red onion and set aside.
- In a small bowl, whisk together lime juice, honey, and salt. This sweet and tangy dressing will bring all the flavors together beautifully.
- In a large mixing bowl, add the pineapple chunks, cucumber slices, and red onion. Pour the dressing over the ingredients and toss gently until everything is evenly coated.
- Finish by adding fresh mint leaves and optional chopped jalapeño for some heat. Serve immediately or chill for 10-15 minutes to allow the flavors to meld.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 2 days. Store the salad separately from the dressing to prevent sogginess. Toss again before serving for the freshest taste.
- Serve this salad alongside grilled chicken, seafood, or as part of a summer barbecue spread. It pairs well with other fresh salads or can be enjoyed on its own as a light snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook, Raw
- Cuisine: Tropical, Summer
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 80 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg