Easy Pineapple Cucumber Salad

A refreshing salad that combines sweet pineapple and crunchy cucumber with mint and lime for a light, nutritious dish perfect for gatherings or weeknight dinners.

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Prep Time 10

Total Time 30

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

1 whole pineapple A sweet and juicy base that packs vitamins and flavor.
1 whole English cucumber Refreshing and crunchy, perfect for adding a crisp texture.
2 whole limes, juiced and zested Provides essential tanginess balancing the sweetness of the pineapple.
1/4 cup freshly chopped mint Adds aromatic freshness; substitute with cilantro if preferred.

Optional Add-ins

to taste thinly sliced red onion For a milder essence.
to taste red pepper flakes For a hint of heat.

Method

Preparation

Cut your pineapple and cucumber into small bite-sized pieces. Ensure the sizes are uniform for even flavor distribution.
Toss the pineapple, cucumber, mint (or cilantro), and any optional add-ins in a large mixing bowl.
Squeeze the lime juice over the mixture and add lime zest, ensuring everything gets a citrus boost. Mix until evenly coated.
Add a pinch of salt and pepper to taste. If you enjoy a bit of heat, sprinkle in red pepper flakes or diced chili pepper.
For best results, let the salad sit in the refrigerator for 15-30 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For best flavor, keep the salad chilled before serving. Can freeze base ingredients, but avoid freezing the dressing as textures change.