Summer is the time for fresh vegetables and quick, healthy dinners that don’t require a lot of work. This cucumber & pineapple salad takes advantage of the abundance of fresh cucumbers and the juicy goodness of sweet pineapple. When combined with crunchy purple onions and spicy jalapenos, you have the perfect side dish for any summertime meal.

Feel free to experiment with different olive oils & white balsamic vinegar. I decided to add fresh jalapeno to the salad, so I used regular EVOO and Jalapeno White Balsamic vinegar from 692 Olive. It was just the right combination of spicy & sweet that went perfectly with the salad.

I also added fresh chopped cilantro because I love how it pairs with jalapeno. Fresh herbs really enhance the flavor of any salad. I finished this salad off with just a little salt. I hope that you enjoy!

INGREDIENTS

1 Large – 2 Medium Cucumbers

1/2 Cup Fresh Pineapple – Chopped

1/4 Cup Purple Onion – Chopped

1 – Jalapeno – Finely Diced

Handful of Chopped Cilantro

1/4 Cup EVOO

1/4 Cup White Balsamic Vinegar

Salt to Taste

DIRECTIONS

Slice cucumbers in half lengthwise and then slice each half again width wise so that you are left with 4 pieces. Using a spoon, scrape out the seeds to prevent salad from becoming watery. Chop cucumber into fairly large chunks. Chop purple onion into chunks that are roughly the same size as the cucumber.

To cut fresh pineapple – Slice off the top and the bottom. Run your knife just under the outer skin and slice downward, following the curved shape, until all of the prickly outer skin has been removed. Slice middle portion into 1/4″ slices. Cut each slice into thick matchsticks and then into cubes that roughly match the overall size of the chopped cucumbers.

If you do not have fresh pineapple, you can substitute canned. Make sure that you drain well and allow it to dry completely before adding to the salad.

Slice jalapeno if half lengthwise and use a spoon or knife to remove all of the seeds and membrane.

Rinse the cilantro to remove any fine dirt and dry completely before chopping.

Mix all of your chopped ingredients together.

In a separate bowl, mix together EVOO, vinegar & salt. Pour dressing over salad and mix together. This salad will keep well in the fridge up to 2 days.