Description
This refreshing pineapple cucumber salad is light, crunchy, and naturally hydrating—perfect for summer. Tossed in a simple citrus vinaigrette with a drizzle of avocado oil, it’s easy to make. Serve it chilled for a healthy side, snack, or light dessert. Try the different flavor variations to see which you like best!
Ingredients
1 small pineapple, cored and chopped to 1/2-inch pieces (about 4–5 cups)
2 large English cucumbers, quartered (about 4–5 cups)
2 tablespoons avocado oil
2 tablespoons lemon juice from 1 lemon
1-ounce package of fresh mint leaves, julienned
Zest from 1 lemon
Instructions
Combine the chopped pineapple and cucumber in a large glass or ceramic mixing bowl.
Whisk the avocado oil and lemon juice a small bowl until emulsified.
Pour the lemon vinaigrette over the fruit.
Add mint and lemon zest, and gently toss until evenly coated.
Serve chilled. Enjoy on its own or stir into your favorite full-fat yogurt for a refreshing snack or light dessert.
Refrigerate leftovers in an airtight glass container and consume within 2 days for optimum freshness.
Notes
Variations:
· Use lime for extra tang or orange for added sweetness.
· Swap mint for cilantro for a bolder, herby flavor—great with spicy dishes.
· Add ½ cup finely chopped red onion for a salsa-style twist. Soak in citrus juice for 5–10 minutes to mellow the flavor.
· Sprinkle with crushed red pepper flakes to make it spicy.
This pineapple cucumber salad is so simple and refreshing. I really hope you love it. I had fun pulling the flavors together.