Ingredients
Method
- Place the red onion rings in a small bowl of ice water and let them soak for about 10 minutes to mellow their bite.
- Meanwhile, peel and core the pineapple, then cut it into bite-sized chunks. Thinly slice the cucumber, then cut the slices in half.
- Drain the onions, pat them dry with a paper towel, and dice them finely.
- In a large bowl, whisk together the olive oil, lime juice, and salt until emulsified. Add the pineapple chunks, cucumber slices, and diced red onion, and toss gently to coat. Serve immediately.
Nutrition
Notes
For a milder onion flavor, soak the red onion slices in ice water for up to 15 minutes. You can substitute white or yellow onion, but the color will be less vibrant. This salad is best served fresh; leftovers can be stored in the fridge for up to 1 day, but the cucumber may soften. To make ahead, prep the ingredients separately and toss just before serving. Serve alongside grilled fish, chicken, or tacos for a bright contrast. If you like a bit of heat, add a pinch of red pepper flakes or a minced jalapeño.
