Ingredients
Produce
- 2 cups fresh pineapple, diced
- 1 large cucumber, thinly sliced
- 1/4 red onion, finely sliced
- Fresh cilantro or mint leaves, chopped (optional)
Dressing
- 1/2 teaspoon chili powder
- Juice of 1 lime
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon salt
Instructions
- Combine the fresh ingredients. In a large bowl, gently toss together the diced pineapple, thinly sliced cucumber, and finely sliced red onion until evenly distributed.
- Prepare the dressing. In a small mixing bowl, whisk together the chili powder, lime juice, honey or maple syrup, and salt until fully combined and smooth.
- Toss salad with the dressing. Pour the dressing over the fruit and vegetable mix. Toss everything together gently, making sure all pieces are lightly coated.
- Allow flavors to meld. Let the salad sit at room temperature for 10–15 minutes. This gives the flavors a chance to mingle and intensify.
- Garnish and serve. Just before serving, sprinkle fresh chopped cilantro or mint over the salad for a burst of color and freshness.
Notes
- Feel free to swap honey for maple syrup to make it vegan.
- For extra crunch, add a handful of roasted peanuts or sesame seeds.
- This salad is best served fresh, as the cucumber can release water over time.
- Add a pinch of black pepper or a dash of hot sauce for extra kick.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Fusion, Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 85
- Sugar: 14g
- Sodium: 160mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
