Cucumber and Pineapple Salad


Prep Time: 1.5 hours


  • 1/4 cup sugar
  • 2/3 cup rice wine vinegar
  • 2 tablespoons water
  • 1 cup fresh pineapple, peeled, cored and cut into 1/4-inch pieces
  • 1 cucumber, peeled and thinly sliced
  • 1 carrot, peeled and julienne
  • 1/3 cup thinly sliced red onion
  • 4 cups torn salad greens
  • 1 tablespoon sesame seeds, toasted


  1. In a heavy saucepan, bring the sugar, vinegar and water to a boil. Stir constantly until reduced to about 1/2 cup, about 5 minutes.
  2. Transfer to a large bowl and place in the refrigerator until cool. Add the pineapple. Cover and return to the refrigerator for 1 hour.
  3. Add the cucumbers, carrots and red onions to the pineapple mixture. Toss well.
  4. To serve, divide the salad greens among the plates. Top with the pineapple mixture and sprinkle with toasted sesame seeds.
  5. Serve immediately.

Nutritional analysis per serving:

125 calories
2 g protein
25 g carbohydrates
1 g fat
0 mg cholesterol
31 mg sodium
3 g fiber
341 mg potassium
67 mg calcium

***Recipe courtesy of the Mayo Clinic

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