Pineapple Cucumber Salad

Ingredients

• 2 cups fresh pineapple, diced (about half a medium pineapple)
• 2 medium cucumbers, peeled and diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons olive oil
• 2 tablespoons lime juice (freshly squeezed)
• 1 tablespoon honey or agave syrup (for vegan option)
• Salt and pepper, to taste

Instructions

1. Start by preparing the pineapple. If using a whole pineapple, slice off the top and bottom, then stand it upright and slice downward to remove the skin. Cut the pineapple into quarters and remove the core. Dice the pineapple into bite-sized cubes, ensuring uniform pieces for even distribution in the salad.
2. Next, peel the cucumbers. Slice them in half lengthwise and scoop out the seeds with a spoon for a crisper texture. Then, dice the cucumbers into similar-sized pieces as the pineapple, which will help with consistent flavor in every bite.
3. Dice the red bell pepper and finely chop the red onion. Combine these ingredients in a large mixing bowl along with the diced pineapple and cucumber. Mixing all the fresh components together before adding the dressing helps to create a cohesive salad.
4. In a separate small bowl, whisk together the olive oil, lime juice, honey (or agave syrup), salt, and pepper to create the dressing. Adjust the seasoning to your taste; this is your chance to personalize the flavor profile.
5. Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated. Use a folding motion to avoid bruising the ingredients.
6. Add the chopped cilantro last, tossing lightly to maintain the freshness of the herbs. This step is crucial as it preserves the vibrant green color and flavor of the cilantro.
7. Let the salad sit for about 10-15 minutes before serving. This allows the flavors to meld beautifully, enhancing the overall taste of the dish.