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–+ servings
Pineapple Cucumber Salad

Zesty Pineapple Cucumber Salad for a Refreshing Summer Treat

This Pineapple Cucumber Salad combines sweet and tangy flavors, making it a perfect low-calorie, gluten-free side dish for summer gatherings.
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Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Fresh Pineapple Consider using precut pineapple for convenience.
  • 1 large English Cucumber Leave the skin on for added texture.
  • 2 tablespoons Fresh Limes Zested and juiced; jarred lime juice can be used.
  • 1/4 cup Cilantro Minced; can substitute with basil or mint.
For Seasoning
  • to taste Salt (optional) Use sparingly to enhance flavors.

Equipment

  • Cutting board
  • Sharp Knife
  • Large Mixing Bowl
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Finely chop fresh pineapple and cucumbers into bite-sized chunks.
  2. Mix the chopped pineapple and cucumber with minced cilantro in a large bowl.
  3. Zest the limes and squeeze in the juice; stir well.
  4. Sprinkle salt and toss the salad gently to coat evenly.
  5. Cover and refrigerate for at least 15 minutes before serving.
  6. Gently stir again before serving in a bowl or platter.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 20gProtein: 2gSodium: 20mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 0.5mg

Notes

Best served chilled, enjoy within 3 days for optimal freshness. Avoid freezing to maintain texture.

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