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When the heat cranks up, nothing beats this Pineapple Cucumber Salad. I make it any time I want a cool, crisp pick-me-up. It’s my picnic buddy and lazy day lifesaver. Folks always clear out the bowl, and it’s done in a snap from start to finish.
Each time I toss this together, the pineapple and lime put everyone in a good mood. My kids can’t wait to chop with me and sneak bites before we even sit down.
Delicious Ingredients
- Salt and pepper: Totally optional, but a little sprinkle helps the flavors pop and balances out the sweet
- Cilantro: Pick leaves that look lively and green, nothing limp or yellow—this herb brings everything together
- Fresh limes: Zest and juice both go in for big citrus punch—roll on the counter for max juice
- English cucumber: Grab one for crunch and minimal seeds, keeps every bite refreshing
- Pineapple: Go for a golden, ripe one that smells sweet—take out the tough core for juicy pieces
Simple Step-by-Step
- Season and Serve:
- Sprinkle some salt and pepper on if you’d like. You can serve this right away for max crunch or chill up to an hour for extra coolness.
- Combine and Toss:
- Pop pineapple, cucumber, a handful of chopped cilantro, all the zest, and the lime juice in a big bowl. Toss gently so citrus hits every piece.
- Zest and Juice the Limes:
- Zest both limes right over your bowl for all those good oils, then squeeze in the juice—catch any sneaky seeds.
- Chop the Ingredients:
- Chop pineapple into bite-sized chunks and pull out the core if needed. Slice cucumber into half-moons or cubes, whichever you prefer.
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Lime zest is really what takes this over the top for me. It wakes up the whole dish. My daughter loved it so much the first time, she grabbed another helping before I could blink.
How to Store It
Stick any leftovers in a tight container and pop them in the fridge for up to three days. Want to make it ahead? Save the cilantro and toss it in when you’re ready so it stays vibrant.
Swaps to Try
No English cucumber? Regular works great, just take out the seeds so it’s not watery. Not a cilantro fan? Mint or flat-leaf parsley give a different, fresh twist that works just as well.
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Fun Ways to Enjoy
Heap it up next to fish or grilled chicken. Awesome as a taco topper or tossed over some greens for a lighter meal.
Little Cultural Nugget
The blend of sweet, tangy, and herbal here takes you straight to the tropics—think street salads from warm spots like Southeast Asia or Latin America. It’s all about cooling off and feeling recharged.
Common Questions
- → Which pineapple should I use?
Go for a juicy, sweet pineapple if you can snag one, but canned works in a pinch—just drain it well first.
- → Is English cucumber a must?
Not really! English cucumbers have soft skin and taste mellow, but any type works. Just chop it up small.
- → Want to pump up the flavor?
Mix in things like chopped red onion or jalapeño or shake in a little chili powder to spice it up.
- → How long will it stay tasty?
Pop it in the fridge covered, and it’s good for three days—still crunchy and flavorful.
- → Is it okay to prep it early?
Definitely! Make it a few hours ahead and keep it chilled. For the best crunch, toss in lime and cilantro just before eating.