Pineapple Cucumber Salad - An easy refreshing spring summer salad or side made with juicy pineapples, crunchy hothouse cucumbers with a simple home style salad dressing.
If you are looking for healthy salad recipes with fruits, you must try this incredibly fresh and juicy Pineapple Cucumber Salad. Made with a simple home style dressing, this is an easy vegetarian salad recipe for spring, summer or bbq potluck parties.
Salads with the right combination of vegetables and fruits feels refreshing and hydrating on a hot summer day.
This Pineapple Cucumber Salad is extremely easy to put together and is healthy. Contains No Oil, heavy dressing, cream or mayo.
This salad can easily be doubled if serving for a crowd. This is one of those salad recipes that taste best when chilled for a couple of hours in the refrigerator, making it perfect for summers.
The salad is gluten free and vegan. It is also nut-free.
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Ingredients
Pineapple - Fresh pineapple requires some time to prep. A sharp knife helps getting rid of the thick skin and thorns.
My fruit vendor, in India, does this for me in a matter of 10 mins. One less thing to worry about.
I wouldn't recommend canned pineapples that are soaked in sugar syrup.
English Cucumber or Hothouse Cucumbers - Always taste cucumbers before using in a recipe. I generally slice the top and end portion for tasting. If they taste bitter, it can ruin the salad completely.
Hothouse cucumbers have less seeds, making it perfect for salads. I also don't peel the skin.
Onions - I love using red onions for salads. They complement well with the juicy cucumbers and sweet pineapples.
Salad Dressing
I love basic salad dressings and try to keep the ingredients to a bare minimum. Plus, if they use pantry staples, its a bonus!
Lime juice, paprika, salt, sugar, cilantro or coriander leaves and mint.
Substitute Sugar with honey or agave. I would recommend adding sweetener to balance the heat from paprika and acidity from lime.
Serving Suggestions
Serve the salad as side with juicy vegetarian burgers, sandwiches, Quinoa Patties and veggie wraps.
Add the salad to Vegan nourish bowls or Buddha Bowls.
Serve with grilled vegetables, paneer tikka, corn on the cob, kebabs and other grilled appetizers of your choice.
Bulk the salad with some protein - Add cooked kidney beans or chickpeas OR you can add some quinoa for a filling meal.
Note - The salad tastes best when served chilled for a couple of hours.
Delicious Pineapple Recipes
Pineapple Rasam (Sweet and Spicy South Indian Lentil Soup with pineapple)
Pineapple Pachadi (Kerala Style curry made with a coconut and curd gravy)
Vegetarian Salad Recipes
Sprouts Salad (Mung Bean Sprouts)
Strawberry Arugula Salad with Feta with a simple home-made dressing
Fruit Chaat - Indian Style assorted fruits tossed with spices. Makes a great side for appetizers.
Vegetarian Pasta Salad - Can be made-ahead and serves a crowd
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Pineapple Cucumber Salad
Ingredients
Ingredients for Salad (1 cup is 250 ml, 1 tablespoon is 15ml, 1 teaspoon is 5 ml)
- 1 cup Pineapple
- 1 Onion (Sliced) medium red Onion sliced as half moons
- 1 English Cucumber or Hothouse Cucumber chopped into thick chunks
Salad Dressing
- Juice of 1 Lime or half a lemon
- ¼ tsp Paprika
- ½ tsp Sugar
- Finely chopped Cilantro and Mint leaves
- Salt to taste
Instructions
- In a bowl, add the chopped pineapple chunks, sliced red onion and diced cucumbers. Mix well.
- Add the dressing (check ingredients under salad dressing), toss well.
- Refrigerate for atleast 30 mins before serving as side or salad.
Notes
- Use a Ripe pineapple for this recipe.
- You can skip the paprika if serving for kids or adjust the quantity.
- Substitute Sugar with honey or agave. I would recommend adding sweetener to balance the heat from paprika and acidity from lime.
- The recipe is Gluten Free and Vegan.
Nutrition
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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