Pineapple Cucumber Salad
Pineapple Cucumber Salad made with fresh pineapple and cucumber mixed with red onion, cilantro, and a lime vinaigrette, ready in under 10 minutes!
Servings: 6 servings
Calories: 200kcal
Equipment
- 1 large mixing bowl
Ingredients
- 1 medium fresh pineapple cut into cubes
- 1 medium English cucumber sliced
- 3 tablespoons fresh cilantro chopped
- 1 small red onion chopped
- 4 ounces feta cheese crumbled
For the Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 2 medium limes juice only
- 1 tablespoon honey
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Add all of the dressing ingredients to the mixing bowl and whisk together until well combined.
- Add the pineapple, cucumber, red onion, half of the feta, and cilantro. Gently toss everything together until it's well combined and evenly coated in the dressing.
- Top with the remaining feta cheese and serve.
Notes
Storage
Refrigerate for 2-3 days in an airtight container.
I don't recommend freezing this recipe.
Cooking Tips
- If you want the red onions to be more mild, soak the pieces in cold water for about 20 minutes. Drain and pat dry with a paper towel before adding to the salad.
- You can use canned pineapple chunks for this recipe to make it easier, but fresh pineapple will give you the best flavor and texture.
- I like to use English cucumbers because they're a little sweeter and you don't need to peel them or remove the seeds for a better texture.
- Try to cut the pineapple and cucumbers to around the same size, so each bite has the same amount of each ingredient.
- Give the salad a taste and adjust with any additional salt and pepper before serving.
Nutrition
Calories: 200kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 414mg | Potassium: 308mg | Fiber: 3g | Sugar: 20g | Vitamin A: 246IU | Vitamin C: 81mg | Calcium: 134mg | Iron: 1mg
