Pineapple Cucumber Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1/4 cup feta cheese, crumbled (optional, adds a salty kick)
02 -
1/4 cup fresh cilantro, finely chopped
03 -
1 small jalapeño, thin slices (if you like it spicy)
04 -
1/4 small red onion, thin slices
05 -
2 Persian cucumbers, diced (or 1 large English cucumber)
06 -
2 cups pineapple chunks, fresh and diced
→ Dressing
07 -
1/2 tsp crushed red pepper flakes (optional, for extra spice)
08 -
1/4 tsp ground black pepper
09 -
1/2 tsp salt
10 -
1 tbsp olive oil
11 -
1 tbsp maple syrup or honey
12 -
2 tbsp lime juice, freshly squeezed
# Instructions:
01 -
Chop the cilantro finely. Cut the pineapple into small chunks. Slice the onion and jalapeño thinly (if you're adding it). Crumble the feta cheese. Slice the cucumber into small cubes or half-circles.
02 -
Grab a little bowl and whisk together the lime juice, olive oil, honey, salt, black pepper, and some red pepper flakes if you want a kick.
03 -
Toss the pineapple, cucumber, cilantro, onion, and jalapeño (if using) in a big bowl. Pour on the lime-infused dressing and gently give it all a mix. Sprinkle some feta on top, if you'd like.
04 -
Pop it in the fridge for 15–30 minutes if you want the flavors to meld together, or dig in right away! Add some fresh cilantro or a lime squeeze just before serving for extra zest.