Pineapple Cucumber Salad (Print version)

Juicy pineapple and crunchy cucumber with lime, cilantro, and honey for a bright, 15-minute summertime side.

# What you need:

→ Produce

01 - 2 cups fresh pineapple, diced
02 - 1 large cucumber, peeled and diced
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh cilantro leaves, coarsely chopped
05 - 1 small red chili, finely sliced (optional)

→ Dressing

06 - 2 tablespoons lime juice (about 1 lime)
07 - 1 tablespoon olive oil
08 - 1 teaspoon honey or maple syrup
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper

# Directions:

01 - Place diced pineapple, cucumber, red onion, cilantro, and red chili (if using) into a large mixing bowl.
02 - In a separate small bowl, whisk together lime juice, olive oil, honey or maple syrup, salt, and black pepper until fully combined.
03 - Drizzle the dressing over the salad ingredients and toss gently with a large spoon until evenly coated.
04 - Serve immediately for a crisp texture, or refrigerate for at least 20 minutes to intensify the flavors before serving.

# Expert advice:

01 -
  • Your friends will think you spent all afternoon making it, but it only takes minutes.
  • That mix of sweet pineapple and zesty lime always wakes up your tastebuds—and it looks gorgeous on the table!
02 -
  • Once I tried bottled lime juice and the whole salad tasted flat—fresh citrus makes a world of difference.
  • If you add too much red onion, it can take over; resist the temptation to sneak in extra.
03 -
  • Never skip the fresh lime—its acidity is the backbone of this salad.
  • If you have time, taste and adjust the dressing with a pinch more salt or sweetener to match your pineapple's tartness.

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