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Pineapple Cucumber Salad

A refreshing salad combining sweet pineapple and crisp cucumber, perfect as a side dish or light main course.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 whole ripe pineapple, finely diced
  • 2 medium cucumbers, peeled and diced
  • 1 whole bell pepper, diced (any color)
  • 1/4 whole red onion, thinly sliced Can be substituted with green onions or shallots.
  • a handful fresh mint leaves, chopped Add right before serving for best flavor.
Seasoning
  • 1 whole lime, juiced Adjust according to taste.
  • to taste salt and pepper

Method
 

Preparation
  1. Start by preparing all your ingredients. Peel and dice the pineapple into small, bite-sized pieces.
  2. Next, peel and dice the cucumbers, and chop the bell pepper into similar-sized pieces for a harmonious blend of flavors.
  3. Thinly slice the red onion and chop the fresh mint leaves.
Mixing
  1. In a large mixing bowl, combine the diced pineapple, cucumbers, bell pepper, red onion, and chopped mint.
  2. Squeeze the lime juice over the ingredients, mixing thoroughly to ensure every piece is coated in that zesty flavor.
  3. Season with salt and pepper to taste. Give it one last gentle stir to combine everything nicely.
Serving
  1. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld together.

Notes

For best quality, enjoy fresh. Store leftovers in an airtight container in the refrigerator for 1-2 days. Lightly stir before serving.