Pineapple-Cucumber Herb Crunch Salad with Lime-Peanut Dressing
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
5 min
Total
20 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 English cucumber, thinly sliced into half-moons or ribbons 1 1/2 cups (360 ml) fresh pineapple, small dice (7 7/8 oz (225 g)) 1 small shallot, very thinly sliced 1 red chili (Thai or Fresno), thinly sliced (seeded for less heat) 1/2 cup (120 ml) fresh mint leaves, roughly chopped (0.53 oz (15 g)) 1/3 cup (80 ml) fresh cilantro, roughly chopped (0.35 oz (10 g)) 1/3 cup (80 ml) roasted salted peanuts, roughly chopped (1 9/16 oz (45 g)) Zest of 1 lime 3 tbsp (45 ml) fresh lime juice (3 tbsp (45 ml)) 1 tbsp (15 ml) rice vinegar (1 tbsp (15 ml)) 1 tbsp (15 ml) fish sauce (or soy sauce for vegetarian) (1 tbsp (15 ml)) 1 tsp (5 ml) granulated sugar or honey 1 tsp (5 ml) fresh ginger, finely grated 1 tbsp (15 ml) neutral oil (optional) (1 tbsp (15 ml)) Pinch of salt
Show original ingredient measurements
1 English cucumber, thinly sliced into half-moons or ribbons 1 1/2 cups fresh pineapple, small dice (225 g) 1 small shallot, very thinly sliced 1 red chili (Thai or Fresno), thinly sliced (seeded for less heat) 1/2 cup fresh mint leaves, roughly chopped (15 g) 1/3 cup fresh cilantro, roughly chopped (10 g) 1/3 cup roasted salted peanuts, roughly chopped (45 g) Zest of 1 lime 3 tbsp fresh lime juice (45 ml) 1 tbsp rice vinegar (15 ml) 1 tbsp fish sauce (or soy sauce for vegetarian) (15 ml) 1 tsp granulated sugar or honey 1 tsp fresh ginger, finely grated 1 tbsp neutral oil (optional) (15 ml) Pinch of salt
Instructions
1. In a small bowl, whisk together lime zest, lime juice, rice vinegar, fish sauce, sugar, ginger, neutral oil (if using), and a pinch of salt until dissolved to make the dressing. 2. Place the cucumber in a colander, sprinkle with a small pinch of salt, and let drain for 10 minutes. Pat dry with paper towels to keep the salad crisp. 3. In a large bowl, combine the drained cucumber, pineapple, shallot, chili, mint, and cilantro. 4. Pour the dressing over the salad and toss gently to coat. Let sit 5 minutes to meld flavors. 5. Just before serving, sprinkle with the chopped peanuts and toss once more. Serve chilled.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 158 kcal
Carbohydrates: 16.7 g
Protein: 4.8 g
Fat: 9.6 g
Generated: 2026-11-05T19:35:07+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein and Fat are known subtotals. Missing contributions are unknown, not zero.