Pineapple Cucumber Salad 

This vibrant and refreshing salad combines the sweetness of fresh pineapple with the crispness of cucumber, creating a delightful contrast that's perfect for any occasion. Whether you're hosting a summer barbecue or simply want a light lunch, this salad is sure to impress. The bright colors and zesty flavors make this salad not only a feast for the taste buds but also a visual treat. Packed with nutrients, it's a healthy choice for anyone looking to eat well.

Ingredients

• 2 cups fresh pineapple, diced

• 1 large cucumber, peeled and diced

• ½ red onion, thinly sliced

• ¼ cup fresh cilantro, chopped

• ¼ cup lime juice (about 2 limes)

• 1 tablespoon honey

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional)

Directions

1. Prepare the Pineapple: Cut off the top and bottom of the pineapple. Stand it upright and carefully slice off the skin, removing any brown "eyes." Cut the pineapple into quarters, remove the core, and dice into bite-sized pieces.

2. Slice the Cucumber: Peel the cucumber and slice it in half lengthwise. Cut each half into small, even pieces to match the size of the pineapple.

3. Combine Ingredients: In a large bowl, combine the diced pineapple, cucumber, sliced red onion, and chopped cilantro.

4. Prepare the Dressing: In a small bowl, whisk together the lime juice, honey, salt, black pepper, and red pepper flakes (if using) until well combined.

5. Toss the Salad: Pour the dressing over the fruit and vegetable mixture. Toss gently to coat all ingredients evenly.

6. Serve: Serve immediately, or refrigerate for 15–30 minutes to allow the flavors to meld.

Nutritional Information (Per Serving)

• Calories: Approximately 90 kcal

• Protein: 1.3 g

• Fat: 0.3 g

• Carbohydrates: 24 g

• Fiber: 3 g

• Sugar: 16.1 g

• Sodium: 3.3 mg

• Vitamin A: 2% DV

• Vitamin C: 62% DV

• Calcium: 2.3% DV

• Iron: 2% DV