Pineapple Cucumber Salad

Ingredients

For the Salad:

• 3 medium cucumbers, thinly sliced

• 2 cups fresh pineapple, cut into small chunks

• ¼ cup red onion, finely diced

• 2 tablespoons fresh cilantro, chopped

• 1 tablespoon fresh parsley, chopped

• ½ small jalapeño, finely chopped (optional)

• ¼ teaspoon red pepper flakes (optional)

For the Dressing:

• 3 tablespoons olive oil

• 2 tablespoons apple cider vinegar

• 1 tablespoon fresh lime juice

• 1 tablespoon honey

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon dried oregano

Instructions

1. Prepare the cucumbers: Wash and dry the cucumbers. Slice them into thin rounds. If they contain many seeds, remove some of the seeds to prevent excess liquid.

2. Prepare the pineapple: Remove the skin and core, then cut the pineapple into bite-sized chunks. Fresh pineapple gives the best flavor.

3. Add the vegetables: Place sliced cucumbers, pineapple chunks, and diced red onion in a large mixing bowl.

4. Add the herbs: Sprinkle in chopped cilantro, parsley, and optional jalapeño.

5. Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, lime juice, honey, salt, black pepper, garlic powder, and oregano.

6. Combine: Pour the dressing over the cucumber and pineapple mixture. Toss gently until everything is evenly coated.

7. Chill: Cover and refrigerate for 30 minutes to allow the flavors to blend.

8. Serve: Toss again before serving. Garnish with fresh herbs and a pinch of red pepper flakes.

Nutrition Information

Estimated per serving, based on 6 servings.

Nut & Allergen Information

• Peanuts: Not included.

• Tree nuts: Not included.

• Dairy: Naturally dairy-free.

• Gluten/Wheat: Naturally gluten-free when all ingredients are verified.

• Soy: Not included in the basic recipe.

• Other allergens: Check packaged seasonings and vinegar labels for possible cross-contact.

Q/S – Questions & Suggestions

Q: Can I use canned pineapple?
Yes! Drain it thoroughly before adding it to the salad to avoid making the dressing watery.

Q: Can I prepare this salad ahead of time?
Yes. Prepare the dressing separately and combine everything about 30 minutes before serving for the freshest texture.

Q: How do I prevent the salad from becoming watery?
Remove excess cucumber seeds and gently pat the cucumber slices dry before mixing.

Q: Can I make this salad spicy?
Yes! Add extra jalapeño or red pepper flakes according to your taste.

Q: Can I add other vegetables?
Absolutely! Bell peppers, cherry tomatoes, and shredded carrots are delicious additions.

Q: Can I use lemon instead of lime?
Yes. Fresh lemon juice works well as a substitute.

Q: How long does it last in the refrigerator?
Store in an airtight container in the refrigerator for up to 2 days. The cucumbers may soften over time.

Q: Can I freeze this salad?
No. Cucumbers and fresh pineapple lose their crisp texture after freezing and thawing.

Chef’s Tip: Use chilled pineapple and cucumbers, and toss the salad just before serving for a crisp, refreshing sweet-and-tangy flavor.

Storage Safety: Keep refrigerated at 40°F (4°C) or below. This is a fresh refrigerator salad, not a shelf-stable canned pickle.