Dinner

Pineapple Cucumber Salad Recipe

ByIsabella Vance November 3, 2025November 3, 2025

Introduction

This Pineapple Cucumber Salad is a refreshing blend of sweet, tangy, and crisp flavors perfect for warm days. With juicy pineapple, crunchy cucumbers, and creamy avocado, it’s a vibrant dish that’s quick to prepare and delightful to eat.

A white bowl filled with a fresh salad made of three layers: large yellow pineapple chunks with a shiny texture on the top, bright green cucumber slices with a smooth texture mixed evenly throughout, and thin purple-red onion slices scattered among the fruits and vegetables. The salad is sprinkled with tiny black seeds and small green cilantro leaves for garnish. A large wooden spoon is resting inside the bowl, partially scooping the salad. The background shows fresh lime halves and some green herb leaves on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pineapple (cored and cut into bite-sized pieces)
16 ounces mini cucumbers (cut into bite-sized pieces)
1 large avocado (chopped)
1/4 cup red onion (chopped)
1/4 cup cilantro (chopped)
1/3 cup olive oil
1/3 cup white balsamic vinegar
2 Tablespoons lime juice
1 Tablespoon honey
1 teaspoon poppy seeds

Instructions

Step 1: In a large bowl, combine the chopped pineapple, cucumbers, avocado, red onion, and cilantro.
Step 2: In a small jar with a lid, mix olive oil, white balsamic vinegar, lime juice, honey, and poppy seeds. Seal the jar and shake vigorously until well combined.
Step 3: Pour the vinaigrette over the pineapple mixture and toss gently to coat all ingredients evenly.

Tips & Variations

Use Persian cucumbers if mini cucumbers are unavailable for a milder flavor and fewer seeds.
Add a pinch of chili flakes for a subtle spicy kick.
For extra crunch, toss in toasted pumpkin seeds or chopped nuts just before serving.
Substitute honey with agave syrup for a vegan-friendly option.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep avocado from browning, add it just before serving if possible. The vinaigrette can be stored separately for up to one week. When reheating is not needed, gently toss before serving to redistribute dressing.

How to Serve

A fresh salad in a white bowl featuring three main layers: the base layer is bright yellow mango chunks with a soft texture, mixed evenly with light green avocado pieces that have a creamy look. On top of these, thick slices of vibrant green cucumber add a crisp texture. Thin strips of red onion are scattered throughout, adding a slight purple contrast. The salad is sprinkled with small black poppy seeds evenly over the top. The bowl sits on a white marbled surface with a lime halved and fresh green herbs blurred in the background, giving a fresh and healthy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the vinaigrette and chop most ingredients ahead of time, but add avocado right before serving to prevent browning.

What can I use instead of white balsamic vinegar?

You can substitute white wine vinegar or rice vinegar if white balsamic vinegar is not available; the flavor will be slightly different but still delicious.