Description
Need a refreshing reset in a bowl? This quick tropical salad is your summertime hero. Juicy pineapple and crisp cucumber mingle with red onion, lime, and cilantro for a zippy, hydrating side that feels like edible air-conditioning. Born from a last-minute BBQ panic and perfected through sun-soaked trials, this dish is ready in 10 minutes and impossible not to love. Let’s slice, toss, and chill our way to paradise!
Ingredients
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2 cups fresh pineapple, cubed
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2 cups cucumber, sliced (Persian or English preferred)
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¼ cup red onion, finely chopped
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¼ cup fresh cilantro, chopped (or mint/basil)
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Juice of 1 lime
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1 tbsp extra virgin olive oil
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Salt & black pepper, to taste (start with ¼ tsp salt)
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Pinch red pepper flakes or chili powder (optional)
Instructions
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Prep the Produce
Cube pineapple into bite-size pieces. Slice cucumbers into ¼-inch rounds. Dice red onion finely—soak in ice water 5 mins to mellow if needed. -
Chop the Herbs
Roughly chop cilantro (stems too!). For best results, roll leaves into a bundle before slicing. -
Mix the Base
Combine pineapple, cucumber, onion, and cilantro in a large bowl. Toss gently to avoid smashing juicy pineapple. -
Dress It Up
Zest lime over the bowl (if using), then squeeze in the juice. Add olive oil, salt, pepper, and optional chili flakes. Toss lightly. -
Chill Briefly
Cover and refrigerate 10–15 mins. This helps flavors meld and cucumbers crisp up. -
Serve with Flair
Spoon into a bright bowl or pineapple shell. Garnish with cilantro and a lime wheel. Pair with grilled proteins or enjoy solo.
Notes
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Feta Fiesta: Top with ⅓ cup crumbled feta for a salty-sweet combo.
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Avocado Boost: Stir in 1 diced avocado before serving.
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Make It Spicy: Add jalapeño or a sriracha-honey swirl.
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Protein Punch: Add grilled shrimp or rotisserie chicken for a meal-worthy upgrade.
- Prep Time: 10 mins
Nutrition
- Calories: 120 kcal per serving
- Fat: 5g
- Carbohydrates: 15g
- Fiber: 2g