Description
This Light and Zesty Pineapple Cucumber Salad is a refreshing and vibrant dish perfect for snacking or as a side. Combining sweet pineapple, crisp cucumber, tangy lime dressing, and optional spicy jalapeño and creamy feta, it offers a balance of fresh flavors in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 1 medium Fresh Pineapple (Diced into bite-sized pieces)
- 1 large English Cucumber (Sliced into half-moons or small cubes)
- 1/2 medium Red Onion (Thinly sliced)
- 1 small Jalapeño (Optional, sliced thinly)
- 1/4 cup Fresh Cilantro (Chopped)
- 1/4 cup Feta Cheese (Optional, crumbled)
Dressing Ingredients
- 3 tablespoons Lime Juice (Freshly squeezed)
- 1 tablespoon Honey or Maple Syrup (For sweetness)
- 2 tablespoons Olive Oil (High quality)
- 1/2 teaspoon Salt (To taste)
- 1/4 teaspoon Black Pepper (Freshly ground)
- 1/4 teaspoon Red Pepper Flakes (Optional, for additional heat)
Instructions
- Preparation: Dice the fresh pineapple into bite-sized pieces for sweetness. Slice the English cucumber, thinly slice the red onion and jalapeño if using. Chop the fresh cilantro and crumble the feta cheese if using.
- Make the Dressing: In a small bowl, whisk together the lime juice, honey or maple syrup, olive oil, salt, black pepper, and red pepper flakes until well combined and smooth.
- Combine Salad Ingredients: In a large mixing bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño slices (if using). Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Add Optional Feta: Sprinkle crumbled feta cheese on top and gently mix it through the salad if desired for a creamy, tangy element.
- Serve or Chill: Serve the salad immediately for the freshest taste or chill in the refrigerator for 15 to 30 minutes to let the flavors meld. Garnish with additional cilantro or a lime wedge before serving if preferred.
Notes
- For extra heat, keep the jalapeño seeds in or add more red pepper flakes.
- The salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.
- Use maple syrup instead of honey to keep the dish vegan.
- Adjust salt and lime juice to taste depending on your preference.
- Omitting feta makes this salad dairy-free and suitable for lactose intolerance.
