Ingredients
Scale
- 2 cups fresh pineapple, diced
- 2 medium cucumbers, sliced into thin rounds or half-moons
- 1 small red onion, thinly sliced (optional)
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Fresh mint or cilantro leaves, for garnish
Instructions
- Place all the ingredients on your counter for easy access.
- Peel the pineapple by removing the top, bottom, and skin. Slice it into quarters, remove the core, and dice the flesh into bite-sized cubes. If using pre-cut pineapple, ensure it is fresh and juicy.
- Wash the cucumbers thoroughly. Slice them into thin rounds or half-moons. Peel them if desired, though keeping the skin adds crunch and nutrients.
- If including red onion, peel and cut it into very thin slices. To reduce sharpness, soak the onion in cold water for five minutes, then drain.
- In a small bowl, whisk together lime juice, olive oil, salt, and black pepper. This dressing adds brightness and binds the flavors. For a spicy version, mix in a pinch of chili flakes.
- In a large salad bowl, combine pineapple, cucumber, and onion if using.
- Pour the dressing over the ingredients and toss gently until evenly coated. Avoid mixing too vigorously to keep pineapple pieces firm.
- Add fresh mint or cilantro leaves on top as garnish.
- Serve the salad immediately for maximum crunch, or refrigerate for 10–15 minutes before serving for an extra refreshing touch.
Notes
For additional crunch, sprinkle in toasted sesame seeds or crushed peanuts.
To create a creamy variation, stir a spoonful of Greek yogurt into the dressing.
If you want a spicier version, add fresh chili slices instead of flakes.
- Prep Time: 15