Save to Pinterest A vibrant, refreshing salad bursting with sweet pineapple, crisp cucumber, and a zesty, tangy dressing. Perfect for a quick escape to tropical flavors, this dish is ideal as a light appetizer or a sunny side.
This salad quickly became my go-to for summer picnics and light lunches; the combination of pineapple and cucumber never fails to impress guests.
Ingredients
- Produce: 2 cups fresh pineapple, cubed, 1 large English cucumber, thinly sliced, 1 small red onion, thinly sliced, 1 small red chili, finely sliced (optional), 1/4 cup fresh cilantro, chopped, 1/4 cup fresh mint leaves, chopped
- Dressing: 2 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, 1 tbsp agave syrup or honey, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper
- Toppings: 2 tbsp roasted peanuts, roughly chopped (optional), zest of 1 lime
Instructions
- Step 1:
- In a large bowl, combine the pineapple, cucumber, red onion, chili (if using), cilantro, and mint.
- Step 2:
- In a small bowl, whisk together the lime juice, olive oil, agave syrup (or honey), salt, and pepper until well blended.
- Step 3:
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Step 4:
- Transfer to a serving platter or individual bowls.
- Step 5:
- Sprinkle with roasted peanuts and lime zest just before serving for extra crunch and fragrance.
Save to Pinterest This salad always sparks conversations at family gatherings, reminding us of sunny days and fresh flavors.
Notes
For extra flavor add a dash of chili flakes or swap peanuts for cashews. Pairs well with grilled fish or spicy tofu. To make ahead keep the dressing separate and combine just before serving.
Required Tools
Large salad bowl, small mixing bowl, whisk, sharp knife, cutting board
Allergen Information
Contains peanuts (optional topping). Omit or substitute with sunflower seeds for nut-free. Double-check agave or honey for allergens if substituting.
Save to Pinterest This salad is the perfect final touch to warm weather meals and potlucks alike.