Pineapple Cucumber Salad
Pineapple cucumber salad is a refreshing, easy summer side dish with fresh pineapple, cucumber, spicy jalapeños, cilantro, and zesty lime.
Servings: 6 servings
Ingredients
- 1 ripe pineapple
- 1 English cucumber or Persian cucumbers
- 2 jalapeño peppers thinly sliced
- 2 limes zested and juiced
- salt and freshly ground black pepper to taste
- ¼ cup chopped fresh cilantro
Instructions
- Prepare the pineapple. Clean and peel the pineapple, and cut it into bite-sized chunks.
- Prepare the cucumber. Peel your cucumber, then cut it into half moons.
- Combine and season the salad. Combine the chopped pineapple and cucumber slices in a large bowl. Add lime juice, lime zest, jalapeños, salt, pepper, and cilantro. Toss the salad to combine well. Taste for salt and pepper, and adjust as needed.
- Serve. Cover and refrigerate the pineapple cucumber salad to chill for 30 minutes before serving.
Notes
- Use fresh pineapple. Do not use canned pineapple.
- Jalapeños are spicy. If you want less heat, you can remove the seeds. This will make them milder.
- If your cucumber seems extra watery, sprinkle the slices with a little salt and let them sit for 5 minutes. The salt will draw out excess moisture. Pat the cucumber slices dry with paper towels before adding them to the salad.
Nutrition
Calories: 86kcal | Carbohydrates: 23g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 3mg | Potassium: 230mg | Fiber: 3g | Sugar: 16g | Vitamin A: 214IU | Vitamin C: 85mg | Calcium: 31mg | Iron: 1mg
