Pineapple Cucumber Summer Salad (Printable version)

Juicy pineapple and crisp cucumber tossed with lime, herbs, and a touch of honey for a bright summer side.

# What you need:

→ Produce

01 - 2 cups fresh pineapple, diced
02 - 1 large cucumber, peeled and diced
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh cilantro leaves, coarsely chopped
05 - 1 small red chili, finely sliced (optional)

→ Dressing

06 - 2 tablespoons lime juice
07 - 1 tablespoon olive oil
08 - 1 teaspoon honey or maple syrup
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper

# How to make it:

01 - In a large mixing bowl, add diced pineapple, cucumber, red onion, cilantro, and optional red chili.
02 - In a separate bowl, whisk together lime juice, olive oil, honey or maple syrup, salt, and black pepper until fully emulsified.
03 - Pour the dressing over the produce mixture and toss well to coat all ingredients evenly.
04 - Serve immediately, or refrigerate for 20 minutes to enhance flavor before serving.

# Expert tips:

01 -
  • This salad is so easy, you’ll have it finished before you even notice you were hungry.
  • It’s the kind of dish people keep getting seconds of at backyard gatherings.
02 -
  • Letting the salad sit too long can make the cucumber lose its crunch—so I avoid mixing far in advance.
  • Add the chili sparingly; it’s easy to go from fresh to fiery with just one slice too many!
03 -
  • Chill your serving bowl before mixing so the salad stays extra crisp in summer heat.
  • A tiny splash of rice vinegar can give the dressing a sharp, tangy kick—just don’t overdo it!

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