Ingredients
Scale
- 1 ripe pineapple, peeled and cubed
- 2 large cucumbers, thinly sliced
- 1/4 cup fresh lime juice
- 2 tablespoons honey or agave syrup
- 1/4 teaspoon salt
- Fresh mint leaves for garnish
- Optional: chopped cilantro or chili flakes for extra flavor
Instructions
- Start by peeling the pineapple, removing the core, and cutting it into bite-sized cubes. Use a vegetable chopper for quick prep if desired.
- Thinly slice the cucumbers, and pat them dry to remove excess moisture.
- In a small bowl, whisk together lime juice, honey, and salt to create the dressing.
- Combine pineapple cubes and cucumber slices in a large bowl. Pour dressing over and toss gently to coat all pieces evenly.
- Garnish with fresh mint leaves.
- Refrigerate for about 10 minutes before serving to allow flavors to meld.
Notes
- For a vegan version, substitute honey with more agave syrup or maple syrup.
- This salad is best enjoyed fresh within 1-2 days to maintain crispness and flavor.
- Add chopped cilantro or chili flakes for an extra spicy or herby kick.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tropical, Summer
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 80 Kcal
- Sugar: 12g
- Sodium: 45mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg