Name: Pineapple Cucumber Salad
Prep time: 15 min
Total time: 15 min
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

Prep-time: 15 minutes / Ready In: 15 minutes
Makes 7 cups
print/save recipe

Please enter your email to continue.

Email

Cancel

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.

By Darshana Thacker Wendel, Jun 28, 2019

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

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

tags:

(1)

2 Comments

Comments (2)

(5 from 1 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Barbara1 year ago

Everyone at a church pot luck enjoyed this and thought it was really good.

Georgia Ackerman2 years ago

Easy & delicious!

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author