Pineapple Cucumber Salad

A vibrant salad combining sweet pineapple and crunchy cucumbers, elevated with creamy avocado and a zesty dressing.

Prep Time 15

Total Time 15

Course Salad, Side Dish

Cuisine American

Servings 4 servings

Calories 180 kcal

2 cups Pineapple, chopped into bite-sized pieces Ensure the pineapple is sweet and juicy.
2 cups Mini Cucumbers, chopped Can substitute with regular cucumbers (remove seeds).
1 medium Avocado, chopped Use ripe but firm avocados to avoid mushiness.
1/4 cup Red Onion, finely chopped Provides a sharp contrast.
1/4 cup Cilantro, chopped Adds a fresh herbal note.

1/4 cup Olive Oil Opt for high-quality extra virgin olive oil.
2 tablespoons White Balsamic Vinegar Can substitute with apple cider vinegar or red wine vinegar.
2 tablespoons Lime Juice, freshly squeezed For zesty brightness.
1 tablespoon Honey Can substitute with maple syrup for a vegan option.
1 tablespoon Poppy Seeds Adds crunch and visual appeal.

Core the pineapple and cut it into bite-sized pieces.
Cut the mini cucumbers into pieces similar in size to the pineapple.
Chop the avocado into creamy chunks and add to the mixing bowl.
Finely chop the red onion and mix it into the bowl with the other ingredients.
Chop the cilantro and sprinkle it over the salad.
In a separate bowl, whisk together the olive oil, white balsamic vinegar, lime juice, honey, and poppy seeds until well combined.
Pour the dressing over the chopped ingredients and gently toss to combine.
Serve immediately for best freshness and flavor.

This salad can be served at barbecues, as a light lunch, or as a filler for wraps. Avoid using overly ripe avocados to maintain texture.

Keyword cucumber, fresh, pineapple, salad, summer