Savory Pineapple Salad {Paleo}
Prep time: 
Total time: 
Yield: 2 to 4 servings
 
Ingredients
  • 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
  1. Gently stir together all ingredients in a large bowl.
  2. 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/