Recently, we dined at a cafe in small town Fort Gibson, Oklahoma. Usually, these quaint eateries have some signature surprise that sets them apart from ‘the usual’ at other cafes and diners. This delicious little concoction of a salad tickled our tongues with a plethora of flavors. This Cucumber Pineapple salad was cool, refreshing; just inviting me to dissect it and recreate it back at our RV.
A few days later, as we were at the grocery store, Dan mentioned how much he enjoyed that tasty little dish. I loaded up our shopping basket with the ingredients that I remembered by heart and we headed home.
This is a dish you would want to prepare at least an hour or two before serving as it tastes so much better cold; especially on a warm day. This Cucumber Pineapple Salad is perfect to take to potlucks, picnics or BBQ’s because it won’t spoil quickly.
- 2 Firm Cucumbers
- 1/2 Pineapple or 1 Can of Dole Pineapple Chunks
- 2 Lemons – or 1/4 Cup Lemon Juice
- 1 Cup Pineapple Juice
- 1/4 Cup Fresh Cilantro
Thoroughly wash cucumbers and cilantro. Cut cucumbers half and hull out seeds. Then, slice into strips and dice into 1/2″ chunks.
Hull Pineapple and cut into 1/2″ chunks.
Strip off cilantro leaves and medium chop.
In a bowl, grate lemons for your zest (optional) and then juice lemons. If you don’t have lemons, you can just add lemon juice like I did.
Add pineapple juice and stir.
Mix in cucumbers, cilantro, and pineapple and toss lightly.
Refrigerate for 1-2 hours before serving.
You can serve this alone in on a small dessert plate or small bowl. This also tastes awesome as a green salad topper.
If you’d like to create a finer relish, just chop ingredients into smaller chunks and add in 2 tablespoons of Agave.
Other optional suggestions below; either use alone or combination of.
- 1-2 Tablespoons Lemon Zest
- 1-2 Tablespoons Olive Oil
- 2 Tablespoons Agave
- 1/2 Cup Chopped Red Onion
For other awesome salad and relish recipes…
Low Carb Spinach Caprese Salad