Pineapple Cucumber Bowl (Print-Friendly Version)
# What You'll Need:
01 -
A dash of black pepper, crack in some fresh if you’d like (optional)
02 -
Zest two limes then squeeze all the juice you can
03 -
One large pineapple, peel and core it, then chop into little bites
04 -
A bit of salt, sprinkle in however much feels good (optional)
05 -
Chop a handful of cilantro, including those soft stems
06 -
One English cucumber, slice it the long way, then cut into chunky half-moons about half a centimeter thick
# Step-by-Step Directions:
01 -
Slice the top and bottom off the pineapple, peel away all that skin, cut out the middle core, then cut the fruit into thick cubes around one and a quarter centimeters.
02 -
Rinse off your cucumber, split it longways, and chop those halves into chunky slices—aim for pieces about half a centimeter thick.
03 -
Grate the aroma-rich green skin off your limes, then squeeze in every drop of juice. Give those both a stir into the mix.
04 -
Roughly chop your cilantro, don’t forget some tender stems. Toss all of that in with the rest.
05 -
Mix everything gently in a bowl—pepper and salt can go in now if you want a little kick.
06 -
Scoop some up to eat right now. Or pop it in the fridge, covered, for up to three days.
# Helpful Notes:
01 -
Letting this salad chill in your fridge for about ten minutes before eating brings out more flavor.