Pineapple Cucumber Salad


  • 1 Pineapple, roughly 2 1/2 Cups, diced
  • 1 Cucumber, chopped
  • 1/4 Cup Persian Lime Olive Oil
  • 1/4 Cup Jalapeno White Balsamic
  • 1 jalapeno, seeds removed, minced (optional for additional heat)
  • 1/4 Cup red onion, finely chopped
  • 1/4 Cup fresh cilantro, finely chopped
  • Salt and Pepper to taste


Combine pineapple, cucumber, jalapeno (optional), cilantro, and red onion in a large bowl. Whisk Persian Lime Olive Oil and Jalapeno Balsamic well, then pour over salad and mix well. Season generously with salt and pepper. Refrigerate for 15-20 minutes, or until flavors have time to blend together. Serve and enjoy!