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–+ servings

California Pineapple Cucumber Salad

A refreshing pineapple cucumber salad with red onion, lime, and olive oil, perfect for summer side dishes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Course: Quick Meals, Salads, Side Dishes
Cuisine: American
Calories: 185
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/4 cup thinly sliced red onion rings
  • 1 whole fresh pineapple peeled, cored, and cut into bite-sized chunks
  • 1 whole English cucumber thinly sliced into half-moons
  • 1/4 cup extra-virgin olive oil preferably from Napa Valley
  • 1 tablespoon fresh lime juice from about 1 lime
  • 1/4 teaspoon kosher salt

Method
 

  1. Submerge the red onion rings in a small bowl of ice water and let sit for 10 minutes to mellow their bite.
  2. Meanwhile, peel and core the pineapple, then cut into bite-sized chunks. Thinly slice the cucumber into rounds, then cut each round in half to create half-moons.
  3. Drain the onions, pat them dry with paper towels, and roughly dice them.
  4. In a large bowl, whisk together the olive oil, lime juice, and salt until emulsified. Add the pineapple, cucumber, and diced red onion, and toss gently to coat. Serve immediately.

Nutrition

Calories: 185kcalCarbohydrates: 22gProtein: 1gFat: 11gSaturated Fat: 1.5gSodium: 145mgFiber: 2gSugar: 16g

Notes

For a milder onion flavor, soak the red onion in ice water for up to 15 minutes. You can substitute a regular cucumber for English, but peel it first. This salad is best served fresh, as it can become watery if stored. To make ahead, prep the ingredients separately and toss just before serving. Add a pinch of red pepper flakes for heat, or swap lime juice for Meyer lemon juice for a sweeter tang.

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