Ingredients
For the Salad:
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2 cups fresh pineapple, diced
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1 large English cucumber, diced (or 2 Persian cucumbers)
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1/4 small red onion, thinly sliced
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1/4 cup fresh cilantro, chopped
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1 small jalapeño, thinly sliced (optional)
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1/4 cup crumbled feta cheese (optional)
For the Dressing:
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2 tablespoons fresh lime juice
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1 tablespoon honey or maple syrup
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1 tablespoon olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon red pepper flakes (optional)
Instructions
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Dice the pineapple and cucumber into bite-sized pieces. Thinly slice the red onion and jalapeño. Chop the cilantro. Crumble the feta if using.
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In a small bowl, whisk together lime juice, honey (or maple syrup), olive oil, salt, black pepper, and red pepper flakes until smooth.
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In a large bowl, combine pineapple, cucumber, red onion, cilantro, and jalapeño. Pour the dressing over the salad.
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Toss gently to coat all the ingredients evenly without crushing the fruit.
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Sprinkle crumbled feta on top if desired. Serve immediately or refrigerate for 15–30 minutes before serving for enhanced flavor. Garnish with extra cilantro or a splash of lime juice.
Notes
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Adjust spice levels by adding or omitting jalapeño and red pepper flakes.
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For a vegan version, use maple syrup and skip the feta or use a plant-based alternative.
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Fresh ingredients give the best flavor and texture.
- Prep Time: 15 minutes