1 (15 oz/435 g) can pineapple chunks in 100% pineapple juice, drained with 1 tablespoon juice reserved (see Note below)
2 Persian cucumbers (or ⅔ of an English cucumber), chopped
½ small-medium white onion, thinly sliced
1 cup fresh mint leaves
1 tablespoon pineapple juice (reserved from the canned pineapple)
1 tablespoon fresh lime juice
2 teaspoons extra-virgin olive oil
¼-1/2 teaspoon crushed red pepper flakes (more or less to taste)
¼ teaspoon sea salt
Instructions
Gently stir together all ingredients in a large bowl.
Serve.
Notes
To Use Fresh Pineapple: Chop the pineapple in chunks and use the same amount; omit the pineapple juice and instead add a drizzle of honey to taste if your pineapple isn’t that sweet.
To Make This Salad Ahead: Toss together everything except for the mint leaves up to a day in advance and store refrigerated; toss in the mint leaves right before serving.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/savory-pineapple-salad-paleo/