Ingredients
Scale
- 2 cups fresh pineapple, diced
- 1 large cucumber, thinly sliced
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon honey (or agave syrup for a vegan option)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Optional: 1 jalapeño, seeded and minced for a spicy kick
Feel free to substitute cilantro with mint if you prefer a different aromatic note, or add a dash of chili powder for an extra layer of flavor. Mama Lou always encouraged us to make a dish our own, reminding us that cooking is as much about personal expression as it is about tradition.
Instructions
- In a large mixing bowl, combine the diced pineapple, sliced cucumber, and chopped red onion. Toss gently to mix.
- In a small bowl, whisk together the lime juice and honey until well blended. This dressing will add a tangy sweetness that complements the salad beautifully.
- Pour the dressing over the pineapple and cucumber mixture. Add the chopped cilantro and toss everything together until the salad is evenly coated with the dressing.
- Season with salt and pepper to taste. If you’re adding jalapeño, sprinkle it in now and give the salad another gentle toss.
- Allow the salad to sit for about 10 minutes before serving. This resting time lets the flavors meld together, enhancing the overall taste.
This recipe is one of those “taste as you go” delights that Mama Lou always advocated. She believed that the best part of cooking was the constant interaction with the ingredients, adjusting them to match the mood and the season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
