Pineapple Cucumber Salad

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Certainly! Here’s a full and detailed recipe for a refreshing and healthy Pineapple Cucumber Salad — perfect for summer meals, BBQs, or a tropical twist on your everyday salad.

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Pineapple Cucumber Salad Recipe

Introduction:

Light, crisp, sweet, and tangy — this Pineapple Cucumber Salad is a refreshing combination of juicy pineapple, cool cucumbers, and a zesty dressing. It’s the ultimate summer side dish, easy to make in under 10 minutes, and naturally hydrating. Whether served at a BBQ, picnic, or as a vibrant side to grilled meat or fish, this salad is a tropical delight!

Origin:

While not tied to a single culture, pineapple cucumber salad draws from Southeast Asian and Latin American cuisines, where sweet fruits and crunchy vegetables are commonly mixed with chili, lime, and herbs. It’s a fusion-style salad enjoyed globally for its vibrant contrast of flavors and textures.

Ingredients (Serves 4–6):

  • 2 cups fresh pineapple, diced
  • 1 large cucumber (or 2 small), thinly sliced or diced
  • ¼ small red onion, thinly sliced
  • 2 tablespoons fresh cilantro or mint, chopped
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Optional Ingredients:

  • 1 teaspoon honey or agave syrup (if pineapple isn’t sweet enough)
  • ¼ teaspoon chili flakes or ½ a chopped fresh chili (for a kick)
  • ½ avocado, cubed (for creaminess)
  • ¼ cup chopped red bell pepper (for extra crunch and color)
  • 1 teaspoon rice vinegar or apple cider vinegar (for tang)
  • Toasted sesame seeds or chopped peanuts (for garnish)

Instructions:

Step 1 – Prepare Ingredients:

  • Peel, core, and dice the pineapple into bite-sized chunks.
  • Slice or dice the cucumber (peel if the skin is thick or waxed).
  • Thinly slice red onion and chop herbs.

Step 2 – Make the Dressing:

  • In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
  • (Optional) Add a drizzle of honey and chili flakes for sweetness and heat.

Step 3 – Toss the Salad:

  • In a large bowl, combine pineapple, cucumber, red onion, and herbs.
  • Pour dressing over the salad and toss gently to combine.

Step 4 – Chill & Serve:

  • Let sit for 10–15 minutes in the fridge for flavors to meld.
  • Serve chilled, garnished with extra herbs or seeds if desired.

Tips for Success:

  • Use fresh, ripe pineapple for the best natural sweetness and texture.
  • English cucumbers or Persian cucumbers are preferred for fewer seeds and a crisp bite.
  • For a less sharp onion flavor, soak red onion slices in cold water for 5 minutes before adding.
  • Add the dressing just before serving to keep cucumbers crisp.

Serving Recommendations:

  • Serve as a side with:
    • Grilled chicken, fish, or shrimp
    • Tacos or burrito bowls
    • BBQ dishes or rice platters
  • Great as a light snack or appetizer on hot days.
  • Try it in lettuce cups or on top of a bed of arugula for a leafy salad version.

Nutrition (Per Serving – Based on 6 servings):

  • Calories: 70
  • Protein: 1g
  • Fat: 3g
  • Carbohydrates: 11g
  • Sugar: 8g (natural from fruit)
  • Fiber: 2g
  • Sodium: 80mg

Note: Nutrition may vary based on optional add-ins or dressing ingredients.

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