Go Back
pineapple cucumber salad featured

Fresh Pineapple Cucumber Salad with Lime Poppy Seed Vinaigrette

A vibrant, refreshing salad that combines sweet pineapple, crisp cucumber, and creamy avocado with a zesty lime poppy seed vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 8
Course: Fruit Salads
Cuisine: American
Calories: 207
Ingredients Equipment Method Notes

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

Equipment

  • Large mixing bowl
  • Cutting board and knife
  • Small jar with lid

Method
 

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

Notes

  • For best results, serve immediately or within a few hours.
  • If making ahead, store the dressing separately and add just before serving.
  • Add avocado last to prevent browning.
  • Keeps refrigerated for up to 2 days, though the cucumber will soften over time.