Forks over knives

Pineapple Cucumber Salad

(1)2 Comments

Fresh and juicy, this quick fruit salad is the perfect side dish for hot summer days. While we love the flavor of freshly cut pineapple, you can buy pre-cut pineapple at the grocery store to save even more time.

By Darshana Thacker Wendel,

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Ingredients

  • 1 medium pineapple, peeled and cored (about 2 lb.)
  • 4 Persian cucumbers, thinly sliced (3 cups)
  • 3 tablespoons finely chopped fresh mint
  • Sea salt and freshly ground black pepper, to taste

Instructions

  • Cut pineapple into 1x1-inch spears. Then slice spears crosswise into paper-thin squares.
  • Mix pineapple slices and remaining ingredients in a large bowl. Chill until ready to serve.
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Comments (2)

(5 from 1 vote)

Recipe Rating

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Barbara

Everyone at a church pot luck enjoyed this and thought it was really good.

Georgia Ackerman

Easy & delicious!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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