Ingredients:

  • 4 cups fresh pineapple, diced (about 600 g / 1.3 lb)
  • 2 English or Persian cucumbers, thinly sliced or half-mooned (about 400 g / 14 oz)
  • 1/4 small red onion, very thinly sliced (about 40 g / 1.4 oz)
  • 1 small jalapeño or serrano, seeded and finely minced (optional; adjust for heat)
  • 1/2 cup fresh cilantro leaves, roughly chopped (about 15 g / 0.5 oz)
  • 2 tablespoons fresh mint, chopped (optional; about 6 g / 0.2 oz)
  • 3 tablespoons fresh lime juice (about 45 ml)
  • 1 tablespoon rice vinegar or apple cider vinegar (15 ml)
  • 1 tablespoon honey or agave syrup (15 ml)
  • 1 tablespoon extra-virgin olive oil or neutral oil (15 ml)
  • 1/2 to 3/4 teaspoon kosher salt (adjust to taste) (3–4 g)
  • Freshly ground black pepper, to taste
  • 1/4 cup roasted peanuts or cashews, chopped (about 35 g) (optional, toasted)
  • 1/4 cup toasted unsweetened coconut flakes (about 20 g) (optional, toasted)
  • Lime wedges, for serving
  • Optional add-ins: 1 small avocado, diced; 1/2 cup crumbled queso fresco or feta; 1–2 tablespoons fish sauce (replace 1/2 tsp salt with this for umami)

Instructions:

  1. Prep produce: Peel and core pineapple and dice into roughly 1/2-inch (1–1.5 cm) pieces. Slice cucumbers into thin rounds or half-moons; if watery, scoop seeds or pat dry. Thinly slice red onion and finely mince jalapeño if using. Roughly chop cilantro and mint if using.
  2. Toast toppings (optional): Warm a dry skillet over medium heat. Toast coconut flakes 1–2 minutes until golden, stirring, then remove. In the same skillet, lightly toast chopped peanuts or cashews 2–3 minutes until fragrant. Cool before using.
  3. Make the dressing: In a small bowl or jar, whisk or shake together lime juice, rice vinegar, honey or agave, oil, salt and pepper until combined. Taste and adjust acidity or sweetness as needed.
  4. Toss salad: In a medium mixing bowl combine diced pineapple, sliced cucumber, red onion, jalapeño (if using) and chopped herbs. Pour the dressing over the salad and toss gently to coat; dressing should lightly glaze the fruit and vegetables, not pool.
  5. Rest and adjust: Let the salad rest 10–20 minutes in the refrigerator for flavors to meld (optional). Taste again and adjust salt or lime juice as needed.
  6. Serve: Plate and sprinkle with toasted nuts and coconut. Add lime wedges and optional avocado or cheese right before serving. Dress just before serving if storing leftovers to prevent soggy texture.