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Pineapple Cucumber Salad

Pineapple Cucumber Salad: A Refreshingly Vibrant Delight

This Pineapple Cucumber Salad combines juicy pineapple and crisp cucumbers for a refreshing and satisfying dish perfect for summer.
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Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Tropical
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Fresh Pineapple Diced into bite-sized cubes
  • 1 medium English Cucumber Sliced thinly
  • 1/4 cup Red Onion Finely chopped
  • 1 small Jalapeño Mince and remove seeds for less heat
  • 1/4 cup Fresh Cilantro Roughly chopped
For the Dressing
  • 1 lime Fresh Lime Juice Juiced
  • 2 tablespoons Olive Oil Or avocado oil as a substitute
  • 1 tablespoon Honey or Agave Nectar Adjust to taste
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Equipment

  • Mixing bowl
  • Small bowl
  • Whisk
  • spatula

Method
 

Preparation Steps
  1. Dice the fresh pineapple into bite-sized cubes, slice the cucumber thinly, finely chop the red onion, mince the jalapeño and chop the cilantro. Combine in a large mixing bowl.
  2. In a small bowl, whisk together the lime juice, olive oil, honey or agave nectar, salt, and black pepper until smooth.
  3. Pour the dressing over the salad ingredients, gently tossing to coat everything evenly.
  4. Cover the salad and chill in the refrigerator for at least 15 minutes to enhance the flavors.
  5. Toss the salad again before serving and transfer to a serving bowl or platter.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 100mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 0.5mg

Notes

Serve fresh for the best texture and taste. Keeps in the fridge for up to 2 days but may release water from the cucumber.

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