Pineapple cucumber salad
Sweet, tangy and spicy, this pineapple cucumber salad is a delicious summer salad recipe that is the perfect side dish for a healthy, low carb lunch or dinner.
Servings: 4
Calories: 55kcal
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).