Easy Pineapple Cucumber Salad – Refreshing Sweet and Tangy Summer Salad Recipe
A refreshing tropical-style pineapple cucumber salad featuring sweet pineapple, crunchy cucumber, and a zesty lime dressing. This light and vibrant dish is perfect as a summer side, picnic salad, or healthy snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups fresh pineapple, diced
- 1 large English cucumber, diced (or 2 Persian cucumbers)
- ¼ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, thinly sliced (optional)
- ¼ cup crumbled feta cheese (optional)
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
Instructions
- Dice the pineapple and cucumber into bite-sized pieces. Thinly slice the red onion and jalapeño if using. Chop the cilantro.
- In a small bowl, whisk together lime juice, honey or maple syrup, olive oil, salt, black pepper, and red pepper flakes.
- In a large bowl, combine pineapple, cucumber, red onion, cilantro, and jalapeño.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled feta cheese if desired.
- Serve immediately or chill for 15–30 minutes before serving for enhanced flavor.
Notes
- Swap honey for maple syrup to keep it fully vegan.
- Omit feta for a dairy-free version.
- Best enjoyed fresh but can be refrigerated for a short time before serving.
- Add avocado for extra creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 3mg