Description
A refreshing and tangy Pineapple Cucumber Salad combining the sweetness of honey and pineapple with the crispness of cucumber and the zest of lime, enhanced by a subtle hint of chili. Perfect as a light side dish or a vibrant addition to any meal.
Ingredients
Dressing
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice (about 1 lime)
- 1/4 teaspoon chili oil
- 1/2 teaspoon coarse salt
Salad
- 1 & 1/2 cups diced fresh pineapple
- 1 small Persian cucumber, diced
- 1/3 cup diced red onion
- 1/4 cup chopped fresh cilantro
Instructions
- Make the dressing: In a large bowl, whisk together honey, rice vinegar, lime juice, chili oil, and coarse salt until well combined to create a flavorful dressing.
- Prepare the produce: Dice the pineapple, Persian cucumber, red onion, and chop the cilantro. Make sure all pieces are uniform for even flavor distribution.
- Combine salad: Add the diced fruit and vegetables into the bowl with the dressing. Toss thoroughly to ensure everything is evenly coated with the tangy and sweet dressing.
- Chill and marinate: Cover the bowl and refrigerate for at least 20 minutes, allowing the flavors to meld and the salad to chill for a refreshing taste.
- Adjust and serve: Before serving, stir the salad again, taste, and adjust seasonings if necessary. Enjoy this light, fresh salad as a perfect side dish!
Notes
- For extra crunch, add chopped toasted nuts like cashews or almonds.
- Adjust the chili oil quantity to increase or decrease the heat level.
- This salad is best served fresh but can be kept refrigerated for up to 2 days.
- Use a Persian cucumber for its tender skin and fewer seeds; otherwise, seed regular cucumbers before dicing.
- To make it vegan, substitute honey with maple syrup or agave nectar.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
