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A vibrant bowl of pineapple cucumber salad with red onion, cilantro, and lime dressing.

Pineapple Cucumber Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 115 kcal

Ingredients
  

  • 2 cups fresh pineapple, cut into 1/2-inch cubes
  • 1 large English cucumber, sliced into 1/4-inch bite-sized pieces
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon chili flakes or Tajin seasoning
  • 1/4 teaspoon sea salt

Instructions
 

  • Prepare the pineapple by removing the skin and core, then dicing the flesh into uniform 1/2-inch cubes.
  • Slice the English cucumber into quarters lengthwise, then cut crosswise into 1/4-inch thick slices.
  • In a large mixing bowl, combine the diced pineapple, cucumber slices, and thinly sliced red onion.
  • In a small vessel, whisk together the lime juice, olive oil, and sea salt until fully emulsified.
  • Drizzle the lime dressing over the fruit and vegetable mixture, tossing gently to coat.
  • Add the chopped cilantro and chili flakes, then toss once more to distribute.
  • Serve immediately or refrigerate for 15-30 minutes to allow the flavors to meld.