Description
This Cucumber Pineapple Salad is a refreshing and flavorful dish perfect for summer. It features juicy pineapple, crisp mini cucumbers, creamy avocado, and fresh cilantro, all tossed in a simple lime vinaigrette. The salad offers a delightful balance of savory and sweet, making it a standout side dish.
Ingredients
Scale
- 1 pineapple, cored and cut into bite-sized pieces
- 16 ounces mini cucumbers, cut into bite-sized pieces
- 1 large avocado, chopped
- 1/4 cup red onion, chopped
- 1/4 cup cilantro, chopped
- For the Lime Poppy Seed Vinaigrette:
- 1/3 cup olive oil
- 1/3 cup white balsamic vinegar
- 2 Tablespoons lime juice
- 1 Tablespoon honey
- 1 teaspoon poppy seeds
Instructions
- In a large bowl, combine the chopped pineapple, cucumbers, avocado, red onion, and cilantro.
- In a small jar with a lid, combine the olive oil, white balsamic vinegar, lime juice, honey, and poppy seeds.
- Close the jar tightly and shake vigorously to create the vinaigrette.
- Pour the vinaigrette over the pineapple mixture and toss gently to coat all ingredients.
Notes
- For variations, you can add fresh strawberries or blackberries.
- Substitute fresh mint or basil for the cilantro if desired.
- Omit the red onion or avocado based on your preference.
- Consider adding red or orange bell pepper for extra color and crunch.
- Crumbled feta, mozzarella, or goat cheese can be added for a creamy texture.
- A lemon vinaigrette can be used as a substitute for the lime vinaigrette.
- Feel free to use any of your favorite store-bought dressings.
- Leftover salad can be stored in an airtight container in the refrigerator for 3-4 days. For best freshness, consume sooner.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 207 kcal
- Sugar: 16 g
- Sodium: 7 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg