Tropical Pineapple Cucumber Salad (Print version)

A crisp, juicy no-cook pineapple cucumber salad tossed with lime, herbs, red onion, bell pepper, and a little jalapeno heat.

# Ingredients:

For the salad

01 - 4 cups (660 g) fresh pineapple, diced
02 - 2 English cucumbers, diced or cut into half-moons
03 - 1 red bell pepper, diced
04 - 1/3 cup (45 g) thinly sliced red onion
05 - 1 small jalapeno, seeded and finely diced
06 - 1/3 cup chopped fresh cilantro
07 - 2 tablespoons chopped fresh mint

For the lime dressing

08 - 3 tablespoons fresh lime juice
09 - 1 tablespoon maple syrup or agave
10 - 1/2 teaspoon fine sea salt, plus more to taste
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon chili flakes, optional

# Instructions:

01 - Cut the pineapple, cucumbers, and red bell pepper into bite-size pieces. Slice the red onion thin and finely dice the jalapeno.
02 - In a small bowl, whisk lime juice, maple syrup, salt, black pepper, and chili flakes until the salt dissolves.
03 - Add pineapple, cucumber, bell pepper, red onion, jalapeno, cilantro, and mint to a large bowl. Pour the dressing over the top.
04 - Fold everything together with a large spoon until the pieces are lightly coated. Try not to crush the pineapple.
05 - Refrigerate for 10-20 minutes. Taste just before serving and adjust with more lime juice or salt if needed.

# Good to know:

01 - Best served cold within a few hours of mixing.
02 - Use a slotted spoon if the salad releases extra juice.
03 - For a milder salad, omit the jalapeno and chili flakes.

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