Here’s a recipe for Pineapple Cucumber Salad: A Tropical Twist on Freshness—a vibrant, refreshing, and slightly tangy salad that combines tropical sweetness with cool crunch. It’s perfect for summer lunches, BBQs, or as a side to spicy dishes.
🥗 Pineapple Cucumber Salad: A Tropical Twist on Freshness
🍍 Ingredients
Main Salad:
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2 cups fresh pineapple, chopped into bite-sized pieces
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1 large cucumber, thinly sliced (or chopped if preferred)
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1 small red onion, thinly sliced
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1 red bell pepper, finely chopped
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1/4 cup fresh cilantro, chopped (or parsley if preferred)
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1 small jalapeño or chili, finely chopped (optional, for heat)
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1/4 cup roasted peanuts or cashews (optional for crunch)
Dressing:
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2 tbsp lime juice (freshly squeezed)
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1 tbsp honey or maple syrup
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1 tbsp olive oil or sesame oil
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1/2 tsp salt (or to taste)
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1/4 tsp black pepper
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1/2 tsp chili flakes (optional)
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Zest of 1 lime
🔪 Instructions
1. Prep the Produce:
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Chop the pineapple into small bite-sized chunks.
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Peel (optional) and slice the cucumber. If using English cucumber, you can leave the skin on.
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Thinly slice the red onion and red bell pepper.
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Chop cilantro and jalapeño (if using).
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Optional: Lightly toast peanuts or cashews in a dry pan over medium heat until golden and aromatic.
2. Make the Dressing:
In a small bowl or jar, whisk together:
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Lime juice
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Honey or maple syrup
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Olive/sesame oil
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Salt
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Black pepper
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Chili flakes
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Lime zest
Taste and adjust seasoning as needed.
3. Toss the Salad:
In a large mixing bowl, combine:
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Pineapple
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Cucumber
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Onion
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Bell pepper
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Jalapeño (if using)
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Cilantro
Pour the dressing over the salad and toss gently until everything is well coated.
4. Chill (Optional but Recommended):
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Cover and refrigerate for 15–30 minutes to let the flavors mingle and intensify.
5. Serve:
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Just before serving, sprinkle roasted peanuts or cashews on top for crunch.
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Garnish with extra cilantro or lime wedges if desired.
🌿 Variations
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Add Protein: Toss in grilled shrimp, shredded chicken, or tofu for a full meal.
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Make It Creamy: Add diced avocado or a spoon of Greek yogurt in the dressing.
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Asian Twist: Use rice vinegar and a dash of soy sauce instead of lime and salt.
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Fruit Boost: Add mango, papaya, or watermelon chunks for more tropical vibes.
🕒 Storage
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Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
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If making ahead, keep dressing separate and combine just before serving to prevent sogginess.
🍽️ Serving Suggestions
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With grilled fish or chicken
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As a side to tacos or spicy curry
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In lettuce cups as a light appetizer
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Over rice noodles for a cool salad bowl