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–+ servings
Pineapple Cucumber Salad

Refreshing Pineapple Cucumber Salad for Hot Summer Days

This Pineapple Cucumber Salad is a refreshing and quick-prep dish perfect for hot summer days.
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Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Fresh Pineapple Substitution: Canned pineapple in juice works in a pinch; just drain well to avoid excess moisture.
  • 1 large English Cucumber Substitution: Regular cucumbers can be used, though they may have more seeds.
  • 1/4 cup Red Onion Substitution: Shallots are a fantastic replacement for a milder taste.
  • 1 small Jalapeño Substitution: Remove seeds for a milder touch or swap with a less spicy pepper.
  • 1/4 cup Fresh Cilantro Substitution: Fresh mint gives a refreshing twist if cilantro isn’t your thing.
For the Dressing
  • 2 tablespoons Fresh Lime Juice Substitution: Use lemon juice for a slightly different zing, but expect a different flavor profile.
  • 3 tablespoons Olive Oil Substitution: Avocado oil or a mild vegetable oil can also enhance the taste.
  • 1 tablespoon Honey or Agave Nectar Substitution: Maple syrup serves as a lovely vegan alternative.
  • 1/2 teaspoon Salt Adjust to your taste preference for the best results.
  • 1/4 teaspoon Black Pepper Adjust to your taste preference for the best results.

Equipment

  • mixing bowl
  • Small bowl
  • spatula
  • whisk

Method
 

Preparation Steps
  1. Begin by dicing the fresh pineapple into bite-sized chunks and placing them into a large mixing bowl. Slice the English cucumber in half lengthwise, scoop out any seeds, and chop it into half-moons for a delightful crunch. Add thinly sliced red onion and minced jalapeño to the bowl.
  2. Chop up fresh cilantro leaves and sprinkle them into the bowl with your pineapple and cucumber mixture. Gently stir to mix.
  3. In a separate small bowl, whisk together fresh lime juice, olive oil, honey or agave, and a pinch of salt and black pepper until emulsified.
  4. Drizzle dressing over the salad mixture and toss gently, ensuring everything is evenly coated.
  5. Cover the bowl and chill in the refrigerator for at least 15 minutes before serving.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 21gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 270IUVitamin C: 30mgCalcium: 20mgIron: 0.5mg

Notes

Chill the salad for at least 15 minutes to enhance the flavors.

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