Pineapple Cucumber Salad

A refreshing side that screams nothing but a cheery backyard party or a quick lunch or side! Cucumbers and pineapple paired with red onions, red bell peppers, and cilantro deliver a genuine flavor explosion! So get ready to rake in all the amazing reviews for this salad.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 20

Total Time 20

Servings

Calories 267kcal

Author Imma

Equipment

large salad bowl
Small mixing bowl

Ingredients

1 pineapple, peeled and cut into chunks
1 cucumber, seeded and cut into half-moon shapes
1 red onion, thinly sliced
1 jalapeno, seeded and diced
1 avocado, peeled and diced
1 red bell pepper, diced
¼ cup cilantro, chopped (see notes)

Salad Dressing

2 tablespoons (30ml) lime juice
¼ cup (60ml) olive oil
2 tablespoons (30ml) honey
½ teaspoon (1g) red pepper flakes
1 teaspoon (5ml) white vinegar see note
salt and pepper to taste

Instructions

Mix the lime juice, olive oil, honey, red pepper flakes, white vinegar, salt, and pepper in a small bowl. Vigorously whisk until blended.
In a large mixing bowl, add pineapple chunks, cucumber slices, red onion slices, diced jalapeno, diced avocado, diced bell pepper, and chopped cilantro.
Pour the vinaigrette dressing over the salad and toss until it coats every inch of the salad blend.
Chill in the refrigerator for at least an hour or until ready to serve.

Notes

Cilantro isn't everyone's favorite herb. Feel free to replace it with flat-leafed parsley
Rice and white wine vinegar are good substitutes for white vinegar
Fresh pineapple tastes best, but frozen (thawed) and canned work in a pinch
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used

Nutrition