Ingredients
Scale
- 1 ripe pineapple, peeled and diced
- 2 large cucumbers, sliced thin or chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup lime juice
- 2 tablespoons honey or agave syrup
- 1/2 teaspoon salt
- Optional: chopped red chili for a spicy kick
Instructions
- Start by peeling and dicing the pineapple into bite-sized pieces. Slice the cucumbers thinly or chop them into chunks, depending on your preference. Chop fresh mint leaves for a bright herbal note.
- In a small bowl, whisk together lime juice, honey, salt, and optional chili if you like a spicy profile. This vibrant dressing will add the perfect balance of sweetness and acidity.
- In a large mixing bowl, add the pineapple, cucumbers, and chopped mint. Pour the dressing over the top and gently toss all ingredients until evenly coated. Let the salad chill in the refrigerator for at least 15 minutes to meld the flavors.
Notes
- Store the pineapple cucumber salad in an airtight container in the refrigerator. It is best enjoyed within 24 hours to keep the freshness and crunch. The citrus dressing can slightly soften the cucumbers if stored too long, so serve fresh for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Tropical
- Diet: Vegan, Gluten-Free, Vegetarian
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: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg