Pineapple Cucumber Salad

No ratings yet

This pineapple cucumber salad is a sweet, spicy and refreshing no-lettuce summer recipe perfect for barbecues and potlucks.

Prep Time10

Total Time10

Course: Salads

Cuisine: Tex-Mex

Servings:

Author: Paige Adams

Ingredients

For salad

1 pound 1/2-inch-diced pineapple
1 pound Persian cucumbers, diced
1 avocado, diced
1 jalapeno, minced
1/4 cup thinly sliced red onions
1/4 cup chopped cilantro
1 tablespoon chopped mint
1/4 cup crumbled tortilla chips plus more for serving

For dressing

1 garlic clove, minced
1/4 teaspoon cumin
Pinch of cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 limes, juice
1/4 cup olive oil

Instructions

To make the salad, combine the pineapple, cucumbers, avocado, jalapeño, red onions, cilantro, mint and tortilla chips in a large bowl.
For the dressing, whisk the garlic, cumin, cayenne pepper, salt, black pepper, lime juice and olive oil in a small bowl.
Drizzle the dressing into the salad. Toss to combine. Garnish with additional tortilla chips as desired.

Notes

You can use English cucumbers instead of Persian cucumbers.

Keep leftover salad in an airtight container in the refrigerator up to 3 days. The tortilla chips will soften. Just add more when you eat it again. Or if you know you aren’t going to serve the entire recipe, wait to stir in the chips until you are ready to have the salad.

Optional Additions:

Feta or cotija cheese
Black beans
Grilled corn

Nutrition