Spicy Pineapple Cucumber Salad with Lime and Cilantro Recipe
A refreshing and zesty Pineapple Cucumber Salad combining sweet pineapple, crisp cucumbers, and spicy jalapeños, dressed with lime juice and fresh cilantro. Perfect as a light side dish or a healthy snack, this vibrant salad is quick to prepare and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus 30 minutes chilling
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Fruits and Vegetables
- 1 ripe pineapple
- 1 English cucumber (or Persian cucumbers)
- 2 jalapeño peppers (thinly sliced)
- 2 limes (zested and juiced)
- ¼ cup chopped fresh cilantro
Seasonings
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Prepare the pineapple: Clean and peel the pineapple carefully. Cut it into bite-sized chunks, ensuring pieces are easy to eat and uniformly sized for an even texture in the salad.
- Prepare the cucumber: Peel the cucumber fully to remove the skin, then slice it into half moon shapes. This shape helps the cucumber blend nicely with the pineapple and other ingredients.
- Combine and season the salad: In a large bowl, add the pineapple chunks and cucumber slices. Stir in the lime juice, lime zest, thinly sliced jalapeños, salt, black pepper, and chopped fresh cilantro. Toss the ingredients thoroughly to combine all flavors. Taste the salad and adjust salt and pepper as needed for balance.
- Serve: Cover the salad and refrigerate it for about 30 minutes to allow the flavors to meld and the salad to chill. Serve cold for the best refreshing taste.
Notes
- Adjust the number of jalapeños based on your heat preference.
- Using Persian cucumbers will add a milder flavor and reduce the need for peeling.
- For a vegan and gluten-free option, this salad fits perfectly without any modifications.
- Garnish with extra cilantro or a sprinkle of chili flakes for added color and flavor.
- Best served fresh within 1-2 days for optimal taste and texture.
