Pineapple Cucumber Salad

This light, refreshing, and hydrating salad is packed with vitamin C, and will be one of your favorite summertime sides. This recipe can also be adapted to a salsa by chopping your fruits and veggies into smaller pieces!
Course Appetizer, Snack
Diet Type Paleo
Prep Time 12 minutes
Total Time 12 minutes
Servings 7 people
Calories 98kcal


  • 1 lime Zested and Juiced
  • 1 TBSP Olive Oil
  • 1 tsp salt
  • 1/4 tsp chili powder
  • 1 pineapple peeled, cored & cut int0 1-inch cubes
  • 2 cucumbers but into 1/2-inch chunks
  • 1/2 red onion thinly sliced
  • 1/8 tsp aleppo pepper optional


  • In a large mixing bowl, whisk together lime juice, lime zest, olive oil, salt, and chili powder until thoroughly incorporated. 
  • Add pineapple, cucumber, and onion, and mix to combine.
  • Add cilantro leaves and gently toss to incorporate. 
  • Cover and refrigerate for at least 20 minutes, allowing flavors to meld. 
  • Serve chilled, garnish with aleppo pepper flakes and lime wedges 
  • *Leftover can be stored in an airtight container in the refrigerator for up to 3 days. 


Calories: 98kcal | Carbohydrates: 20g | Protein: 1g | Fat: 2g | Sodium: 337mg | Potassium: 278mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3.5% | Vitamin C: 82.3% | Calcium: 3.4% | Iron: 3.4%
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Lane Kurylo-Hammond
Lane is a Johnson & Wales trained chef living in the Lake Norman area. She has worked in food service for 15 years and also has her bachelor’s degree in Food service management. She specializes in in-home cooking classes and private dinners. Her goal is to make cooking feel less stressful and more fun by sharing her tips and tricks. Feel free to reach out if you are looking for help with meal prep, or are interested in cooking classes or private dinners!