Pineapple Cucumber Salad
This pineapple cucumber salad is a sweet, spicy and refreshing no-lettuce summer recipe perfect for barbecues and potlucks.
Servings: 4
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
Keep leftovers 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.
You can make the dressing up to 2 days ahead of time. Keep it in a jar in the fridge and let it sit at room temperature for 15 minutes before you toss it in.
Nutrition
Calories: 325kcal | Carbohydrates: 33g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 324mg | Potassium: 624mg | Fiber: 7g | Sugar: 15g | Vitamin A: 436IU | Vitamin C: 78mg | Calcium: 67mg | Iron: 2mg