About the Recipe
This summer salad makes adds the brightest notes of citrus and freshest zest with a winning combination of fruits, vegetables, and hand squeezed lime juice. Enjoy this dish pool side and, if you end up with any leftovers, top them off on your next rice bowl!
Ingredients
1 medium pineapple, finely diced
1/2 seedless English cucumber, finely diced
1 medium red onion, finely diced
1/2 cup cilantro, finely chopped
2 tbsp olive oil
1 tbsp white vinegar
1 tbsp apple cider vinegar
1 tbsp champagne vinegar - yes, it is necessary!
1 tbsp fresh lime juice
Salt, to taste
Black pepper, to taste
1 bag hint of lime or blue corn tortilla chips
Instructions
Step 1
Cut and finely dice pineapple, cucumber, red onion, and cilantro. Add to a large mixing or serving bowl.
Step 2
Add olive oil, white vinegar, apple cider vinegar, champagne vinegar, and lime juice to bowl. Sprinkle salt and black pepper, then mix contents until well combined.
Step 3
Taste test and add more salt or pepper as needed. For best results, chill in the fridge for at least 30 minutes before serving. Tastes best with hint of lime or blue corn tortilla chips!
Tips
The champagne vinegar is a must! It adds a light, citrusy flare to the dish that other vinegars really just cannot accomplish. Also, if you are a cilantro hater, then I recommend subbing for parsley and / or basil instead. This recipe can easily be doubled to serve as a party appetizer, or to ensure leftovers for the week to add as a topping to an island-inspired meat + rice bowl to add bright, citrusy notes.