Ingredients
Scale
- 2 cups fresh pineapple, diced
- 1 large English cucumber, diced (or 2 Persian cucumbers)
- ¼ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, thinly sliced (optional)
- ¼ cup crumbled feta cheese (optional)
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
Instructions
- Dice the pineapple into bite-sized pieces. Slice the cucumber into half-moons or small cubes. Thinly slice the red onion and jalapeño if using. Chop the cilantro and crumble the feta cheese if using.
- In a small bowl, whisk together the lime juice, honey or maple syrup, olive oil, salt, black pepper, and red pepper flakes.
- In a large mixing bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño.
- Drizzle the dressing over the salad and toss gently until evenly coated.
- Sprinkle with crumbled feta cheese if desired.
- Serve immediately, or chill in the refrigerator for 15–30 minutes to allow the flavors to meld.
- Garnish with extra cilantro or a squeeze of fresh lime before serving.
Notes
- Adjust the sweetness by increasing or decreasing the honey or maple syrup.
- For a fully vegan version, omit the feta cheese and use maple syrup instead of honey.
- This salad is best served fresh but can be refrigerated briefly before serving.
- Add diced avocado for extra creaminess and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 3mg