When I look for summer on a plate, I make this pineapple-cucumber salad that is bursting with flavor and texture. Juicy, sweet tropical pineapple, combined with refreshing cucumber, crunchy radish, spicy jalape\u00f1o, crisp bell pepper, tangy red onion, juicy blueberries, and creamy avocado, all coated in a sweet-and-spicy lime-and-honey dressing.<\/p>\n This salad is ideal for barbecue parties or summer get-togethers. It pairs well with a variety of main dishes, from chicken to pork to fish. The fresh pineapple instantly transforms it and elevates it. Every time I serve it, people ask for seconds. Try it with swai fish<\/a> or Chipotle chicken<\/a> for a fuss-free summer dinner.<\/p>\n <\/p>\n During the summer time, I enjoy playing with fruits and veggies and combining them. I totally think this adds depth of flavor to dishes. On top of that, you can probably tell that I enjoy sweet-and-savory combos. This recipe is my go-to when I make tacos or need something impressive yet fuss-free to go with an easy summer dinner.<\/p>\n Mix the dressing:<\/strong> First, whisk the salad dressing ingredients together in a small bowl until fully combined.\u00a0<\/p>\n Combine and chill:<\/strong> Then, I mix the salad ingredients in a large bowl and pour on the dressing, tossing it gently until it is all combined. I put it in the refrigerator to chill for at least an hour.\u00a0<\/p>\n Season and serve:<\/strong> Before serving, I add salt and pepper to taste.<\/p>\n English cucumbers are perfect for this salad because they are sweeter, milder, seedless, and contain less water, resulting in a crisp, crunchy salad. I also do not have to peel them because the skin is tender. The flavor of regular slicing cucumbers can sometimes be bitter. Persian cucumbers are also a great choice, as they have no seeds, their skin is thin and edible, and their flesh is sweet and mild. The only difference is that they are shorter, so you may have to buy more.<\/p>\n This is the perfect summer salad to serve with my easy grilled pork chops<\/a>. I brine them overnight in a special marinade, then rub them with a tasty seasoning before tossing them on the grill for tender, juicy chops in no time. On the side, I usually have some of my creamy homemade coleslaw<\/a>, and corn on the cob or baked beans. This budget-friendly dish is ready in under 30 minutes with just a few ingredients.<\/p>\n Instead of grilling, my Chipotle chicken copycat<\/a> is another meal that my family loves that goes great with this pineapple cucumber salad. The fiery chicken pairs well with the sweet-and-spicy salad and a tropical smoothie<\/a> or blueberry margarita<\/a> to cool down your taste buds. For dessert, this orange creamsicle freezer pie<\/a> will also help cool your mouth and bring back memories of the ice cream truck when you were a kid. This is my favorite summer treat!<\/p>\n If you use regular slicing cucumbers, they contain a lot of water, so you have to scoop out the seeds and pulp to get all the liquid out. Then, salt them to draw out the excess water. Let them sit in a colander for 20 minutes, rinse them, and dry them with paper towels. Also, be sure to drain the pineapple completely to remove any excess juice. Finally, do not add any salt or pepper until just before serving, as salt draws out water.<\/p>\n<\/p><\/div>\n First, lay it on its side and cut off the top. Then, slice a piece off the bottom so it will stand up while you cut off the skin. Use a long, sharp knife to cut from the top down, as close to the flesh as you can. Then, use the tip of a paring knife to remove the brown dots (eyes). Finally, cut the pineapple into quarters and remove the core.<\/p>\n<\/p><\/div>\n Cucurbitacin is a natural defense in cucumber plants. If the plants are under too much stress from excessive heat or not enough water, they can produce too much, which can cause bitter cucumbers. Always taste your cucumbers before using them. Also, the bromelain in the cucumbers can interact with certain proteins in the salad, causing a bitter aftertaste. It can be from dairy products like yogurt or sour cream.\u00a0<\/p>\n<\/p><\/div>\n First, don\u2019t cut them until the salad is ready to be served. Avocados turn brown quickly when they are exposed to air. However, it doesn\u2019t affect their taste. One way to prevent this from happening is to spritz or brush them with lemon juice. Avocado oil is another choice, but be careful not to use too much, or the dressing will not stick.\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Loved this recipe<\/a>?<\/strong> I\u2019d love to hear from you! \ud83d\udc9b Leave a 5-star rating \u2b50\ufe0f<\/strong> in the recipe card below and share your thoughts in the comments<\/strong> \u2013 I read and appreciate every single one!<\/p>\n Let\u2019s stay connected! Follow me on Facebook<\/a>, Instagram<\/a>, Pinterest<\/a>, and YouTube<\/a><\/strong> for more delicious, sweet and savory<\/strong> recipes. Have a question? Ask in the comments, and I\u2019ll be happy to help! \ud83d\ude0a with love Catalina!<\/p>\n<\/div>\n<\/div>\n<\/div>\n Add salad dressing ingredients to a small bowl and whisk until fully combined.<\/span><\/p>\n<\/li>\n In a large mixing bowl, add pineapple chunks, fresh blueberries, sliced radishes, cucumber, red onion, avocado, bell pepper, cilantro, and green onions.<\/span><\/p>\n<\/li>\n Pour dressing on top and gently toss until evenly combined and everything is coated in the dressing.<\/span><\/p>\n<\/li>\n Add salt and pepper to taste.<\/span><\/p>\n<\/li>\n Chill the salad in the refrigerator for at least one hour, or until you are ready to serve it.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n English cucumbers are perfect for this salad because they are sweeter, milder, seedless, and contain less water, resulting in a crisp, crunchy salad. I also do not have to peel them because the skin is tender. The flavor of regular slicing cucumbers can sometimes be bitter. Persian cucumbers are also a great choice, as they have no seeds, their skin is thin and edible, and their flesh is sweet and mild. The only difference is that they are shorter, so you may have to buy more.<\/span><\/p>\n Calories: <\/span>286<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>3<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>453<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>549<\/span>mg<\/span><\/span> | <\/span>![\"Large](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2022\/06\/pineapple-cucumber-salad-recipe-680x1020.jpg.webp)
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\n<\/picture>\n<\/figure>\nWhy you will love this recipe\u00a0<\/h2>\n
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What you will need<\/h2>\n
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For the dressing<\/h3>\n
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How to prepare<\/h2>\n
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\n<\/picture>\n<\/figure>\nExpert tip<\/h2>\n
Choosing the cucumbers for this recipe<\/h3>\n
More tips to consider:<\/h4>\n
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\n<\/picture>\n<\/figure>\nRecipe variations and add-ins:<\/h2>\n
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Serving suggestions:<\/h2>\n
How to store leftovers:<\/h2>\n
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\n<\/picture>\n<\/figure>\nFrequently asked questions<\/h2>\n
More salad recipes:<\/h2>\n
![\"overhead](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2022\/06\/fresh-pineapple-cucumber-salad.jpg.webp)
\n<\/picture>\n<\/div>\nSalad:<\/h4>\n
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Salad Dressing:<\/h4>\n
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Choosing the cucumbers for this recipe<\/h3>\n
More tips to consider:<\/h4>\n
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