introduction
This salad mixes sweet pineapple and crisp cucumber for a fresh bite. It tastes bright and feels light. For another fresh option, try our Asian cucumber salad to compare flavors.
why make this recipe
Make this recipe when you want a quick, healthy side. It needs few ingredients and no cooking. The lime juice lifts the fruit and veg into a bright salad.
how to make Pineapple Cucumber Salad
Cut the pineapple and cucumbers, then mix with onion and cilantro. Whisk lime juice with salt and pepper and pour over the salad. Toss gently and serve. If you like a richer texture, you can also check a creamy twist like creamy cucumber egg salad with bacon for ideas to add protein.
Ingredients :
1 ripe pineapple, diced, 2 cucumbers, diced, 1/4 cup red onion, finely chopped, 1/4 cup fresh cilantro, chopped, Juice of 2 limes, Salt and pepper to taste
Directions :
- In a large bowl, combine the diced pineapple, cucumbers, red onion, and cilantro., 2. In a small bowl, whisk together the lime juice, salt, and pepper., 3. Pour the lime dressing over the salad and toss gently to combine., 4. Serve immediately or refrigerate for later, allowing the flavors to meld.
how to serve Pineapple Cucumber Salad
Serve this salad cold. It goes well with grilled fish, chicken, or tacos. You can also put it on top of greens for a light lunch.
how to store Pineapple Cucumber Salad
Keep the salad in an airtight container in the fridge. Use within 2 days for best texture. The cucumber and pineapple release juice, so drain some liquid before serving if it sits.
tips to make Pineapple Cucumber Salad
- Use a ripe but firm pineapple so it holds shape.
- Peel and seed cucumbers if preferred to avoid extra moisture.
- Add lime slowly and taste for salt so it does not overpower the fruit.
- For a crisp salad, toss just before serving. For melded flavor, chill 30 minutes.
For a different mix of textures, see a recipe with broccoli and feta like creamy cucumber salad with broccoli and feta.
variation (if any)
- Add jalapeño for heat.
- Stir in diced avocado for creaminess.
- Swap cilantro for mint for a milder herb note.
FAQs
Q: Can I use canned pineapple?
A: Fresh is best for texture, but drained canned pineapple works in a pinch.
Q: How long does it keep?
A: Eat within 48 hours for best crunch and flavor.
Q: Can I make it ahead?
A: Yes. Mix and chill up to 2 hours before serving. If you make it longer, keep dressing separate and toss before serving.
Q: Is this salad spicy?
A: No. It is mild. Add jalapeño or chili flakes if you want spice.
Conclusion
For another quick pineapple and cucumber idea with similar bright flavors, see Pineapple Cucumber Salad {10 Minute Prep} – Miss in the Kitchen.
Print
Pineapple Cucumber Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing salad that combines sweet pineapple and crisp cucumbers for a light and healthy side dish.
Ingredients
- 1 ripe pineapple, diced
- 2 cucumbers, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced pineapple, cucumbers, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, salt, and pepper.
- Pour the lime dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for later, allowing the flavors to meld.
Notes
For a richer texture, consider adding avocado or a creamy dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: salad, pineapple, cucumber, healthy side, fresh, vegetarian