This Pineapple Cucumber Salad is a refreshing and vibrant dish that combines the sweetness of pineapple with the crispness of cucumber. It's a delightful addition to any summer gathering, offering a burst of flavor that's both light and satisfying.
Why You’ll Love This Recipe
I find this salad to be incredibly versatile and easy to prepare. The combination of juicy pineapple and crunchy cucumber, enhanced by the zest and juice of fresh limes, creates a harmonious blend of sweet and tangy flavors. The addition of cilantro adds a fresh, herbal note that elevates the dish. It's perfect for BBQs, potlucks, or as a light side dish for any meal.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 pineapple, chopped
- 1 English cucumber, chopped
- 2 limes, zested and juiced
- ⅓ cup cilantro, roughly chopped
- Salt and pepper, optional
Directions
- In a large bowl, I combine the chopped pineapple and cucumber.
- I add the lime zest and juice, along with the chopped cilantro.
- I toss everything gently to ensure the lime juice and zest are evenly distributed.
- I season with salt and pepper to taste, if desired.
- I serve the salad immediately or refrigerate it until ready to serve.
Servings and Timing
This recipe yields approximately 6 servings. The preparation time is about 5 minutes, making it a quick and easy dish to assemble, especially when time is limited.
Variations
I enjoy experimenting with this salad by adding different ingredients to suit my taste or the occasion:
- Spicy Kick: I add finely chopped jalapeños or a dash of chili flakes for some heat.
- Herb Substitutes: If cilantro isn't available, I use fresh mint or basil for a different flavor profile.
- Additional Fruits: I sometimes include diced mango or watermelon for added sweetness and color.
- Nuts and Seeds: For extra crunch, I sprinkle toasted sesame seeds or chopped nuts on top.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. Since this is a fresh salad, I do not recommend freezing it or attempting to reheat it, as the texture and flavors are best enjoyed cold.
FAQs
How can I tell if a pineapple is ripe?
I look for a pineapple with a sweet aroma at the base and a firm shell that yields slightly to pressure. The leaves should be green and fresh-looking.
Can I use canned pineapple instead of fresh?
Yes, I can use canned pineapple chunks if fresh pineapple isn't available. I make sure to drain the juice before adding them to the salad.
What type of cucumber works best for this salad?
I prefer using English cucumbers because they have thinner skins and fewer seeds, making them ideal for salads.
Is it necessary to peel the cucumber?
It's not necessary to peel English cucumbers, but I sometimes do if I prefer a softer texture or if the skin is particularly thick.
Can I prepare this salad ahead of time?
Yes, I can prepare this salad a few hours in advance. I store it in the refrigerator and give it a gentle toss before serving to redistribute the dressing.
Conclusion
This Pineapple Cucumber Salad is a delightful and refreshing dish that's quick to prepare and full of flavor. Whether I'm hosting a summer BBQ or looking for a light side dish, this salad is always a hit. Its versatility allows me to adapt it to my preferences, making it a staple in my recipe collection.
Pineapple Cucumber Salad
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
This Pineapple Cucumber Salad is a light, refreshing dish that pairs the sweetness of pineapple with the crispness of cucumber, enhanced by lime and fresh cilantro.
Ingredients
- 1 pineapple, chopped
- 1 English cucumber, chopped
- 2 limes, zested and juiced
- ⅓ cup cilantro, roughly chopped
- Salt and pepper, optional
Instructions
- In a large bowl, combine the chopped pineapple and cucumber.
- Add the lime zest and juice, along with the chopped cilantro.
- Toss everything gently to evenly distribute the lime juice and zest.
- Season with salt and pepper to taste, if desired.
- Serve immediately or refrigerate until ready to serve.
Notes
- Use fresh pineapple for the best flavor, but canned can be substituted if needed.
- English cucumbers are preferred due to their thin skin and minimal seeds.
- Can be made a few hours in advance and kept refrigerated.
- Optional additions include jalapeños, mint, basil, mango, watermelon, or toasted seeds/nuts.
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 9g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
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