Healthy Pineapple Mint Cucumber Salad Recipes

PINEAPPLE & CUCUMBER SALAD

Steps:

• Stir oil, lime juice, salt and pepper together in a large bowl. Add pineapple, cucumber, jalapeño (if using) and cilantro; stir well to coat.

CUCUMBER SALAD

Steps:

• Score cucumbers with a fork and cut into slices. Place them in a deep jar with the garlic and chill overnight. Combine the vinegar, water, sugar, and salt in a saucepan and bring to a boil. Remove from the heat immediately and chill it over an ice bath. Pour the dressing over the cucumbers and season with pepper and parsley. Chill covered overnight. Serve in a decorative bowl; garnish with red onion rings.

MINT, LIME & CUCUMBER SALAD

Steps:

• Finely slice half of the cucumber into a large bowl. Cut the skin off the lime, then cut out the segments. Add these to the bowl and squeeze any juice out of the bit left in the middle. Add the vinegar and sugar, cover and leave in the fridge.
• When ready to serve, slice and add the remaining cucumber, the mint and the chilli and toss together. Season with salt and a touch more vinegar if you like.

PINEAPPLE CUCUMBER SALAD

Steps:

• Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
• Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

CUCUMBER-MINT SALAD

Steps:

• Peel cucumber and chop into 1/4-inch cubes.
• Combine all ingredients in bowl and mix.
• Serve at room temperature.

PINEAPPLE, BASIL, AND CUCUMBER

Steps:

• Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.

PINEAPPLE MINT SALAD

Steps:

• Line the bottom and sides of an 8x4-in. loaf pan with foil, coat the foil with cooking spray. Set aside. Drain pineapple, reserving juice; set pineapple aside. Sprinkle gelatin over 1/4 cup of the pineapple juice; set aside., In a saucepan, combine the jelly and remaining pineapple juice. Cook and stir until mixture comes to a boil. Remove from the heat; stir in gelatin mixture until dissolved. Stir in pineapple and food coloring if desired. Refrigerate until syrupy., In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Fold into gelatin mixture. Pour into prepared pan. Freeze until firm., Remove from the freezer 10-15 minutes before serving. Using foil, remove loaf from pan. Carefully peal off foil and discard. Using a serrated knife, cut salad into slices.

MINTY WATERMELON-CUCUMBER SALAD

Steps:

• In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.

THAI CUCUMBER AND PINEAPPLE SALAD

Steps:

• Mix the pineapple, cucumber, green onions, cilantro and mint in a large bowl.
• Mix the fish sauce, lime juice, sugar and chili in a small bowl.
• Toss the dressing into the salad and stir lightly to coat.
• Serve garnished with chopped roasted peanuts.

CUCUMBER, TOMATO, AND PINEAPPLE SALAD WITH ASIAN DRESSING

Steps:

• Mince garlic, then mash to a paste with salt using side of a large heavy knife.
• Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste). Add remaining ingredients, tossing to coat, and add salt to taste.

CUCUMBER AND MINT SALAD

Steps:

• Place the cucumber, celery, garbanzo beans, carrots, raisins, and mint in a large bowl, and toss with the olive oil and red wine vinegar to coat. Serve immediately.