Pineapple Cucumber Lime Salad (Print Version)
# Ingredients:
01 -
1 fresh pineapple, peeled, cored, and cut into bite-sized pieces
02 -
1 English cucumber, halved lengthwise and sliced into 0.5 cm half-moons
03 -
2 fresh limes, zested and juiced
04 -
Fresh cilantro, roughly chopped with some tender stems included
05 -
Salt, to taste (optional)
06 -
Freshly ground black pepper, to taste (optional)
# Instructions:
01 -
Trim off the top and bottom of the pineapple. Stand upright and slice away the outer skin. Remove the core and cut the flesh into 1.25 cm bite-sized chunks.
02 -
Rinse the English cucumber thoroughly. Slice in half lengthwise and cut into half-moon pieces approximately 0.5 cm thick.
03 -
Zest both limes to collect aromatic oils, then squeeze to extract juice. Add both zest and juice to the bowl containing pineapple and cucumber.
04 -
Roughly chop fresh cilantro leaves and some of the tender stems. Add to the mixing bowl.
05 -
Gently fold all ingredients together. Season lightly with salt and freshly ground black pepper as desired.
06 -
Serve immediately, or cover and refrigerate for up to 3 days.
# Notes:
01 -
For enhanced flavor, let the salad chill for 10 minutes before serving to allow ingredients to meld.