Healthy Pineapple Cucumber Salad Recipe: Easy Low Carb Side
When it comes to summer salad recipes, this tasty pineapple cucumber salad is one of my favorites. It’s an easy salad recipe with fresh pineapple, cucumber and onion that has contrasting sweet, tangy, and spicy flavors.
The salad is great as a refreshing side dish and is a low carb one. Plus, you get so much healthy nutrition from the pineapple, fresh herbs, lime and more!
Oh, and if you are looking for more easy veggie side dishes, be sure to check out my cucumber tomato onion salad and watermelon mint salad recipes.
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Ingredients for pineapple cucumber salad
Equipment
No special equipment is needed for making this fresh cucumber salad.
How to make pineapple and cucumber salad
Prep
Since I used fresh ingredients for this easy salad, I started by cutting off the spiky top of the pineapple, washed the sides, peeled the skin, removed the ‘eyes’ and diced it into small bite sized pieces. Of course, there were extras so I used them to make some pineapple ginger shots after.
I decided to keep the peel on for the cucumber, so I washed it thoroughly, cut off the ends and diced into small pieces. The seeds were small and fleshy so I removed them but this is entirely optional and you can leave the seeds in.
I also washed a small red onion, removed the skin, and gave it a quick, rough chop. As for the herbs, I washed everything and finely chopped the chives. Lastly, I washed the lime and squeezed the juice.
Here’s a look at everything (before I squeezed the lime) for this cucumber pineapple salad:
Make the low carb salad
I added all the prepped ingredients and the seasonings to a large mixing bowl.
The last thing was to toss all the ingredients together until well combined. Be sure to taste test and adjust the saltiness, spiciness and sweetness of the salad to your liking.
You can serve the salad immediately or pop it in the fridge to chill for 30 minutes before serving. It can last in the fridge for 2 to 3 days so it’s a great make ahead summer side for your next cookout or BBQ. Serve it alongside grilled meat, fish, or your vegan choice of protein.
More recipes
Salad recipes
- cucumber tomato feta salad
- cucumber tomato onion salad
- cucumber chow
- watermelon feta mint salad
- dragon fruit salad
Pineapple recipes
Pineapple cucumber salad recipe
Pineapple cucumber salad
Ingredients
- 310 grams fresh pineapple (2 cups or ½ small pineapple)
- 150 grams cucumber with peel (1 cup or 1 small cucumber)
- 30 grams red onion (¼ cup or 1 small red onion)
- 11 grams fresh herbs like chives (¼ cup)
- 1 tbsp fresh lime juice (½ lime)
- 1 tsp honey
- 1 tsp white wine vinegar
- ½ tsp salt
- ⅛ tsp cayenne pepper
Instructions
- Cut the top off the pineapple. Wash, peel the skin and remove the ‘eyes.’
- Cut the pineapple into ½ inch pieces. Save the remaining pineapple for other recipes.
- Wash the cucumber. Cut off both ends.
- Dice the cucumber into ½ inch pieces (remove the seeds if desired).
- Wash the onion, remove the peel.
- Chop the onion.
- Wash the fresh herbs.
- Finely chop the herbs.
- Wash the lime. Slice in half.
- Juice the lime. Strain the juice.
- Add the prepped pineapple, cucumber, onion, fresh herbs and lime juice to a mixing bowl.
- Pour in the honey, white wine vinegar, salt and cayenne pepper.
- Toss to combine fully.
- Taste test. Adjust the salt, pepper, and honey.
- Serve immediately.
- Or place in the fridge to chill for 30 mins before serving (it can stay for 2 to 3 days in the fridge).
Pin this cucumber salad with pineapple image:
