Ingredients
Method
- In a large mixing bowl, combine the cubed pineapple and cubed cucumbers. Ensure both are cut into roughly the same size for an even distribution of flavors.1 ripe pineapple, 2 large cucumbers
- Gently add the finely chopped red onion, chopped fresh cilantro, and chopped fresh mint to the bowl with the pineapple and cucumbers. The red onion adds a subtle bite, while the cilantro and mint provide an invigorating freshness.½ cup red onion, ¼ cup fresh cilantro, ¼ cup fresh mint
- In a small bowl, whisk together the olive oil, fresh lime juice, honey (or maple syrup), and Dijon mustard. This creates a tangy, slightly sweet, and emulsified dressing that perfectly complements the fruits and vegetables.3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard
- Add salt and black pepper to the dressing, tasting and adjusting as needed. You're looking for a balanced flavor profile that enhances, rather than overpowers, the natural sweetness of the pineapple and the coolness of the cucumber.½ teaspoon salt, ¼ teaspoon black pepper
- Pour the prepared dressing over the pineapple, cucumber, red onion, cilantro, and mint mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing.
- For the best flavor, cover the bowl and refrigerate the salad for at least 15-20 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled as a refreshing side dish.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. The cucumbers may release some water over time, making the salad a bit softer, but the flavors will still be quite enjoyable. Avoid freezing this salad as the texture of the cucumber and pineapple can become mushy upon thawing. If the salad has become a little watery after storage, you can gently drain off any excess liquid before serving. No reheating is necessary as this salad is meant to be served chilled.
