Pineapple & Cucumber Salad With Mojito Dressing
A refreshing pineapple and smashed cucumber salad tossed in a vibrant mint mojito dressing. This is the perfect summer salad and is super quick to make.
This pineapple and cucumber salad is perfect for when the weather’s hot and you don’t want to spend much time in the kitchen. This refreshing salad features chunks of fresh pineapple, smashed cucumber, perfectly ripe avocado and a bright, vibrant mint & lime dressing that’s inspired by a mojito.
The mojito dressing is probably my favourite part of this salad and it’s perfect for summer salads like this one. It’s made by blending fresh mint & parsley with fresh lime, honey, vinegar and olive oil, into a smooth, vibrant green salad dressing with a bright flavour and just the right amount of sweetness and acidity. This one’s inspired by a classic mojito cocktail (without alcohol!) and I can’t think of a better salad dressing for summer.
The great thing about this recipe is that you can get pretty much all of the components prepared ahead of time then it’s just a case of mixing everything together last minute. This means you can get everything ready in the morning when the weather’s cooler. I’m all about spending minimal time in the kitchen in this weather!
If you’re looking for more lunch inspiration, take a look at our ever growing collection of lunch recipes. There’s something for everyone here, from vibrant salads, to next level sandwiches & homemade scotch eggs.
Mojito Pineapple Salad Components
This pineapple salad is the perfect summer dish! It only takes a few minutes to prepare so you don’t have to spend much time in the kitchen when the weather’s hot. Or you can get all the components prepared ahead of time then all you’ll need to do is mix everything together at the last minute.
Pineapple
This salad is designed to be made with a fresh pineapple, which we cut into chunks. As they’re the main component of the salad, I prefer to keep the pieces of pineapple fairly chunky then build the rest of the components around them. It’s also key to trim off all of the skin and the core from your pineapple, for the best texture.
When it comes to chopping the pineapple for this salad, I like to cut it into quarters then into rough wedge shapes. You get this by cutting the pineapple at an angle every 4-5cm.
Smashed Cucumber
Smashing cucumber is my favourite way to prepare cucumber for salad. It’s super easy to do, you give a whole cucumber a whack with a rolling pin then chop it up however you like. This way, each piece of cucumber has more surface area for dressing to cling onto!
Avocado
So that the avocado keeps its bright green colour, it’s best to prep them just before mixing the salad. They’ll turn brown if you cut them too far ahead of time. I wanted to keep both the cucumber and avocado a similar size to the pineapple, so I went with a chunky, rough dice for both.
Red Onion
I’ve added some thinly sliced raw red onion to this salad, for a subtle spicy flavour and added crunch. You can leave these out if you’re not a fan of raw onion or use shallots instead.
Sesame Seeds
A sprinkle of toasted sesame seeds on top of the salad adds crunch and a nutty flavour. I used a mix of black and white sesame seeds but one or the other works too. For a deeper flavour, we’re toasting the sesame seeds in a pan until golden brown & fragrant before using.
Mojito Salad Dressing
This salad is dressed with a fresh, vibrant mint dressing that’s inspired by a mojito cocktail. There’s no alcohol in it though! This salad dressing is made by blending fresh mint with parsley, lime zest & juice, vinegar, honey and olive oil. It’s got a really bright flavour with just enough acidity from the lime juice & vinegar and a touch of sweetness from the honey. And it only takes a couple of minutes to make, so you can’t go wrong!
Frequently Asked Questions
Yes, pineapple salad can absolutely be prepared ahead of time! You can prepare all the components up to 2 days ahead of time and store them in the fridge. It’s best to store the fruit and dressing separately then mix them together just before serving, to prevent the texture of the fruit from breaking down.
I wouldn’t recommend using canned pineapple for salad, as it can turn mushy & breakdown once dressed. It’s better to use a fresh pineapple, so you can cut the pieces the right size.
More Salad Recipes To Try
- Tomato, Peach & Crispy Prosciutto Salad
- Smashed Cucumber & Cashew Salad
- Everything Bagel Salad With A Cream Cheese Schmear
- Tuna & Sun Dried Tomato Pasta Salad
- Roast Chicken & Giant Couscous Salad
- Watermelon, Honey Glazed Halloumi & Za’atar Salad
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Pineapple And Cucumber Salad With Mojito Dressing
Equipment
- Large Mixing Bowl
- Microplane/Grater
- Juicer
Ingredients
Mojito Dressing
- 50 g Olive Oil
- 30 g Honey
- 15 g Fresh Mint
- 10 g Flat Leaf Parsley
- 2 Limes (Zested & Juiced)
- 2 tbsp Lime Juice (From The Limes)
- 2 tsp Apple Cider Vinegar
Pineapple & Cucumber Salad
- 1 Whole Pineapple (Around 1kg)
- 1 Large Cucumber
- 1 Red Onion
- 2 Large Avocadoes (Or 3 Smaller Ones)
- 2 tsp Sesame Seeds
Instructions
Mojito Dressing
- Pick the mint leaves off the stems then add the leaves into a small blender along with the rest of the ingredients for the dressing.Don't worry about picking the parsley off the stalks, just the mint! The parsley stalks are fine to blend. If you haven't got a small blender, add all of the ingredients into a jug and use a stick blender.
- Season the dressing with salt & pepper then blend until smooth & combined.
- Give the dressing a taste then season with more salt & pepper if needed. Then set to one side whilst you prepare the salad.
Pineapple & Cucumber Salad
- First, add the sesame seeds into a small frying pan then toast over a medium heat for 2-3 minutes until golden brown & fragrant. Transfer to a small bowl then set aside to cool.
- Next, use a sharp knife to trim the top & bottom off the pineapple then cut the skin off the outside. Cut the pineapple into quarters then trim the core from each piece.
- Chop the pineapple into 4-5cm chunks then place into a large mixing bowl. I like to cut the pineapple at alternating angles, to make triangular wedge shapes but cut yours however you like!
- Next, lightly trim the ends from the cucumber then use a rolling pin to whack it until the sides split open.If you don't have a rolling pin to hand, use something heavy like a meat tenderising hammer or small saucepan.
- Roughly chop the smashed cucumber into pieces that are a similar size to the pineapple then add into the mixing bowl.
- Peel the red onion then thinly slice. Add into the mixing bowl as well.
- Prep the avocados last so they don't have time to discolour. To do this, cut the each one in half around the stone then remove the stone. Use a spoon to scoop the flesh out of the skin in one piece.
- Chop the avocado into rough chunks, the same size as the pineapple then add into the mixing bowl, along with the mojito dressing.
- Give the salad a gentle mix to coat everything in the dressing then transfer to a serving bowl. Sprinkle with the toasted sesame seeds then serve straight away.Make sure to mix the salad gently, to avoid mashing the avocado.
Notes
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