Ingredients
Scale
- 1 medium ripe pineapple, diced
- 2 large cucumbers, thinly sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh mint leaves, chopped
- Juice of 1 lime
- 2 tablespoons honey or agave syrup
- 1/4 teaspoon salt
- Optional: toasted coconut flakes or chopped nuts for garnish
Instructions
- Peel and dice the pineapple into bite-sized pieces. Thinly slice the cucumbers and finely chop the red onion. Wash and chop the mint leaves. Prepare the dressing by squeezing fresh lime juice into a small bowl, then whisking in honey and salt until well combined.
- In a large mixing bowl, combine the diced pineapple, cucumber slices, red onion, and mint. Drizzle the lime-honey dressing over the salad, then gently toss until everything is evenly coated.
- Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled in bowls or as a topping for grilled dishes. Garnish with toasted coconut flakes or chopped nuts if desired.
Notes
- For added flavor, incorporate chopped fresh basil or cilantro.
- You can add chili flakes for a spicy kick.
- Make sure to toss well before serving to evenly distribute the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 85 Kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
