Ingredients
Salad Ingredients
- 1 ripe pineapple, peeled and cut into bite-sized chunks
- 1 English cucumber (or Persian cucumbers), peeled and sliced into half moons
- 2 jalapeño peppers, thinly sliced
- 2 limes, zested and juiced
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh cilantro
Instructions
- Prepare the pineapple: Clean and peel the pineapple completely, then cut it into bite-sized chunks to ensure easy mixing and eating.
- Prepare the cucumber: Peel the cucumber thoroughly and slice it into half-moon shapes to add a crisp texture that complements the pineapple.
- Combine and season the salad: In a large mixing bowl, combine the pineapple chunks and cucumber slices. Add the fresh lime juice and zest, thinly sliced jalapeño peppers, salt, freshly ground black pepper, and chopped cilantro. Toss everything together well to evenly distribute the flavors. Taste the salad and adjust salt and pepper if needed.
- Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld and serve chilled for the best refreshing experience.
Notes
- For less heat, remove jalapeño seeds before slicing.
- Persian cucumbers can be used instead of English cucumbers for a milder flavor.
- This salad is best served chilled and consumed within 24 hours for maximum freshness.
- Adjust lime zest and juice according to taste preference for more tanginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free, Low Fat, Low Lactose, Halal
