Ingredients:

  • 1 medium ripe pineapple, peeled, cored, and cubed (approx. 500g / 1.1 lbs)
  • 2 medium English cucumbers, thinly sliced (approx. 400g / 0.9 lbs)
  • 1/2 red onion, thinly sliced (approx. 75g / 2.6 oz)
  • 1 red bell pepper, seeded and diced (approx. 150g / 5.3 oz)
  • 1/4 cup (15g) chopped fresh cilantro (coriander) leaves
  • 3 tablespoons (45ml) lime juice, freshly squeezed (about 2 limes)
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) honey or maple syrup (for vegan option)
  • 1 tablespoon (15ml) chopped fresh mint leaves
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional, for a kick)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Chop the pineapple into bite-sized cubes, slice the cucumbers thinly, and thinly slice the red onion. Dice the red bell pepper.
  2. In a large mixing bowl, combine the cubed pineapple, sliced cucumbers, red onion, red bell pepper, and chopped cilantro.
  3. In a separate small bowl, whisk together the lime juice, olive oil, honey (or maple syrup), chopped mint, and red pepper flakes (if using). Season with salt and pepper to taste.
  4. Pour the lime-mint dressing over the salad and gently toss to combine.
  5. Serve immediately or chill for at least 30 minutes to allow the flavors to meld.