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–+ servings
Amanda Smith

Pineapple Cucumber Salad: A Refreshing Twist for Summer

A refreshing and vibrant salad combining the sweetness of pineapple with the crispness of cucumber, perfect for summer.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Fusion
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh pineapple diced
  • 1 large cucumber diced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup lime juice about 2 limes
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. In a large mixing bowl, combine the diced pineapple, cucumber, and red onion.
  2. In a small bowl, whisk together the lime juice, honey, salt, black pepper, and red pepper flakes (if using) until well combined.
  3. Pour the dressing over the pineapple mixture and gently toss to coat all the ingredients evenly.
  4. Add the chopped cilantro and toss again to incorporate.
  5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled as a refreshing side dish or light appetizer.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 12gProtein: 1gSodium: 200mgFiber: 1gSugar: 10g

Notes

  • For added crunch, include 1/2 cup of diced bell peppers or a handful of chopped nuts like cashews or almonds.
  • To make it a more filling dish, consider adding 1 cup of cooked quinoa or black beans for extra protein and fiber.

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