Print

Pineapple Cucumber Salad

Print Recipe

This fresh, bright salad mixes sweet pineapple, cool cucumber, and a tangy lime dressing – perfect for a light side or quick snack.

Ingredients

Scale
  • 2 cups fresh pineapple, diced
  • 1 large English cucumber, diced (or 2 Persian cucumbers)
  • ¼ small red onion, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 1 small jalapeño, thinly sliced (optional)
  • ¼ cup crumbled feta cheese (optional)
  • 2 tbsp fresh lime juice
  • 1 tbsp honey or maple syrup
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp red pepper flakes (optional)

Instructions

  1. Dice the pineapple into bite-sized pieces.
  2. Slice the cucumber into half-moons or small cubes.
  3. Thinly slice the red onion and jalapeño (if using).
  4. Chop the cilantro and crumble the feta cheese (if using).
  5. In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
  6. In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño.
  7. Drizzle with the lime dressing and toss gently to coat.
  8. Sprinkle with crumbled feta cheese, if using.
  9. Serve immediately or let it chill in the fridge for 15–30 minutes to allow the flavors to blend.
  10. Garnish with extra cilantro or a squeeze of lime before serving.

Notes

Use ripe pineapple for the best sweetness. Pat the cucumber dry on a towel if it is very wet. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Find it online: https://voxrecipes.com/pineapple-cucumber-salad/