Recipe: Pineapple-Cucumber Salad
When was the last time a cucumber salad surprised you? We stepped away from the classics and jazzed things up by bringing sweet and juicy pineapple into the equation. The whole thing is tossed in a spicy chili-lime dressing and finished with fresh cilantro leaves. It’s unlike any other cucumber salad you’ve been serving at your barbecues and picnics this summer.
Pineapple-Cucumber Salad: Watch the Video
A Refreshing Twist on a Summer Favorite
Cucumber salads are a summer mainstay, thanks to their refreshing crunch and ability to pair with just about anything you’re eating through the season. This one is the perfect way to hit the reset button when you’ve just about had your fill.
Adding pineapple is an unexpected twist that makes a whole lot of sense when you take a bite of this salad. It adds a sweet juiciness that makes the cucumbers taste even more crunchy and refreshing. A quick dressing of cayenne-spiked lime juice adds heat and tang and will have you coming back for seconds.
Serves8 to 10
Finely grated zest of 1 medium lime
- 2 tablespoons
freshly squeezed lime juice
- 1/2 teaspoon
kosher salt, plus more as needed
- 1/4 teaspoon
- 1/8 teaspoon
medium pineapple (about 3 1/2 pounds), peeled, cored, and cut into 1-inch cubes (about 5 cups)
large English cucumbers (about 2 pounds total), cut into 1/2-inch chunks
small red onion, thinly sliced
- 1/2 cup
coarsely chopped fresh cilantro leaves and tender stems
Whisk together the zest, lime juice, salt, chili powder, and cayenne together in a large bowl. Add the pineapple, cucumber, and red onion, and toss to combine. Add the cilantro and toss gently to combine. Cover and refrigerate for 20 minutes to let the flavors meld. Taste and season with more salt as needed.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.