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Pineapple Cucumber Salad

A refreshing summer side dish bursting with tropical flavor! Sweet pineapple and cool cucumbers are tossed with red onion, bell peppers, jalapeño, avocado, cilantro, and a zesty lime-honey vinaigrette. Perfect for BBQs, picnics, or a light lunch.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 267
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pineapple, peeled and cut into chunks
  • 1 cucumber, seeded and cut into half-moon shapes
  • 1 red onion, thinly sliced
  • 1 jalapeño, seeded and diced
  • 1 avocado, peeled and diced
  • 1 red bell pepper, diced
  • 1/4 cup cilantro, chopped
  • 2 tbsp lime juice
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 1/2 tsp red pepper flakes
  • 1 tsp white vinegar
  • salt and pepper, to taste

Equipment

  • Mixing bowl
  • small bowl
  • Whisk
  • Knife and cutting board

Method
 

  1. In a small bowl, whisk together lime juice, olive oil, honey, red pepper flakes, white vinegar, salt, and pepper until fully combined.
  2. In a large mixing bowl, add pineapple chunks, cucumber, red onion, jalapeño, avocado, red bell pepper, and cilantro.
  3. Pour the vinaigrette over the salad and toss gently until well coated.
  4. Chill in the refrigerator for at least 1 hour before serving for best flavor.

Notes

🌿 Swap cilantro for parsley if preferred. Rice vinegar or white wine vinegar can be used instead of white vinegar. Fresh pineapple works best, but canned or thawed frozen pineapple also works in a pinch. Chill before serving for the best flavor.
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