Ingredients:

  • 1 medium fresh pineapple, peeled, cored, and cut into 1/2-inch chunks (approx. 600g)
  • 1 large English cucumber, quartered lengthwise and sliced (approx. 450g)
  • 1/4 cup red onion, very thinly sliced (40g)
  • 3 tablespoons freshly squeezed lime juice (45ml)
  • 1 teaspoon lime zest (2g)
  • 1 tablespoon honey (21g)
  • 1/2 teaspoon red pepper flakes (1g)
  • 1/2 teaspoon sea salt (3g)
  • 1/2 cup fresh cilantro, roughly torn (15g)

Instructions:

  1. Cut the top and bottom off the fruit, then slice down the sides to remove the skin. Cut the flesh away from the core and dice into 12mm chunks.
  2. Cut the English cucumber into four long spears, then slice across into bite-sized pieces until you have a mountain of green coins.
  3. Use a mandoline or your sharpest knife to get the red onion as thin as possible. We want translucent slivers, not chunky bites.
  4. Grate the outer green skin of the lime directly into a small jar or bowl until the bright citrus aroma fills the air.
  5. Squeeze the juice from the zested limes into the same container. You should have about 45ml of liquid.
  6. Add the honey, red pepper flakes, and sea salt to the lime juice. Whisk vigorously until the honey is fully dissolved and the liquid looks glossy.
  7. Toss the pineapple, cucumber, and red onion in your large mixing bowl.
  8. Tear the cilantro by hand rather than chopping it with a knife to prevent bruising and keep the flavor bright.
  9. Pour the dressing over the salad and mix gently. Note: Do this no more than 15 minutes before you plan to eat.
  10. Plate the salad immediately until the vibrant colors catch the light.