Pineapple Cucumber Salad (Printer-friendly)

Vibrant blend of juicy pineapple and crisp cucumber with zesty lime dressing.

# What You'll Need:

01 - 2 cups fresh pineapple, diced

02 - 1 large cucumber, diced

03 - 1/4 red onion, thinly sliced

04 - 1/4 cup fresh cilantro, chopped

05 - 1 small jalapeño, seeded and minced

06 - 2 tablespoons fresh lime juice

07 - 1 tablespoon olive oil

08 - 1 teaspoon honey or agave syrup

09 - 1/4 teaspoon salt

10 - 1/8 teaspoon freshly ground black pepper

01 - In a large bowl, combine the diced pineapple, cucumber, red onion, cilantro, and jalapeño.

02 - In a small bowl, whisk together the lime juice, olive oil, honey or agave, salt, and black pepper until well blended.

03 - Pour the dressing over the salad ingredients and toss gently to combine evenly.

04 - Refrigerate for 10 minutes before serving to allow flavors to meld. Serve cold as a refreshing side dish.

01 -

It comes together in literally fifteen minutes but tastes like something from a fancy tropical restaurant
The sweetness and heat balance creates those addictive sweet-spicy moments that make you keep going back for just one more bite
It actually gets better after sitting in the fridge for a few hours, making it perfect for meal prep or make-ahead parties

02 -

This salad releases a surprising amount of liquid as it sits, especially if you make it ahead. Don't panic, that's just the vegetables doing their thing. You can pour some off if it gets too soupy, or embrace it as part of the dish.
The jalapeño heat will continue to develop over time, so what starts as mild can become quite spicy after a few hours in the fridge. Taste before serving and adjust.

03 -

Use the sharpest knife you have for the cucumber and pineapple. Clean cuts help the vegetables hold their shape and release less water, keeping everything crisper longer.
Grate a tiny bit of lime zest into the dressing for an extra burst of citrus flavor that makes people wonder what your secret ingredient is.