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  • Prep-time: / Ready In:
  • Makes 7 cups

Fresh and juicy, this quick fruit salad is the perfect side dish for hot summer days. While we love the flavor of freshly cut pineapple, you can buy pre-cut pineapple at the grocery store to save even more time.

Pineapple Cucumber Salad

Ingredients

  • 1 medium pineapple, peeled and cored (about 2 lb.)
  • 4 Persian cucumbers, thinly sliced (3 cups)
  • 3 tablespoons finely chopped fresh mint
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Cut pineapple into 1x1-inch spears. Then slice spears crosswise into paper-thin squares.
  2. Mix pineapple slices and remaining ingredients in a large bowl. Chill until ready to serve.

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(5 from 1 votes)
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Georgia Ackerman1 year ago
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Easy & delicious!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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