This refreshing summer salad pairs pineapple and cucumber with a zingy dressing to make a delicious pineapple salad recipe that's ready in just 10 minutes!
Remove the leaves and skin from the pineapple. Cut down the middle, then into 4-6 wedges. Remove the core from each wedge, then cut into chunks.
Cut the cucumber and red onion into half-moon slices, dice the red bell pepper and avocado, and slice the chili pepper and cilantro.
Zest and juice a lime. Mix together with olive oil, honey, apple cider vinegar, salt, pepper, and red pepper flakes. If wanted, add the sliced onion and set aside for a few minutes to "marinate".
Mix all the ingredients together and then drizzle the dressing over the ingredients. Leave for 20-30 minutes (if you have time) to let the flavors blend together.
How To Store
Store any leftovers in an air-tight container in the fridge. It'll keep for 2-3 days before it turns watery.
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Notes
Optional add-ins:
Leafy greens: to make more of a traditional leafy salad, feel free to add some lettuce or mixed baby greens.
Legumes: to add some plant-based protein, you could add your favorite bean like kidney beans, chickpeas, black beans, pinto, etc.
Fruit: you can experiment with adding some other fruits to the salad like blueberries, mango, melon, or even dragonfruit.
Crunch: to add a little crunch to the salad, you could add lightly toasted omega seeds, crushed nuts, or even homemade croutons.