Ingredients
Produce
- 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, removing all the tough outer skin. Then cut the pineapple flesh into bite-sized chunks suitable for a salad.
- Prepare the cucumber. Peel the cucumber to remove the skin, then slice it into half moon shapes for a crisp and visually appealing texture.
- Combine and season the salad. In a large mixing bowl, add the pineapple chunks and cucumber slices. Add the lime juice, lime zest, thinly sliced jalapeño peppers, salt, freshly ground black pepper, and chopped cilantro. Toss everything gently but thoroughly to ensure the flavors meld. Taste and adjust salt and pepper as needed.
- Serve. Cover the salad and refrigerate it for 30 minutes to allow it to chill and the flavors to meld beautifully. Serve cold for the best refreshing experience.
Notes
- For less heat, reduce the number of jalapeños or remove seeds.
- English cucumbers have fewer seeds and are less bitter, but Persian cucumbers are a good substitute.
- This salad can be made a few hours ahead and refrigerated to enhance flavors.
- Pairs well with grilled meats or as a standalone light dish on hot days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
