Pineapple Cucumber Lime (Printable Version)

Crisp cucumber and chunks of pineapple get tossed with fresh cilantro and zingy lime—makes one super bright and crunchy side.

# What You'll Need:

01 - A handful of fresh cilantro, chopped with some soft stems
02 - About 2 limes, use both their zest and juice
03 - One ripe pineapple, peeled, cored, then cut into bite-size bits
04 - Add salt if you like, to taste
05 - Add black pepper, crack it fresh if you want, to taste
06 - One English cucumber, washed, split lengthwise, sliced into thin half-circles

# Step-by-Step Guide:

01 - Dig in right away or just cover the bowl and stash it in the fridge for up to three days.
02 - Lightly mix everything together, then toss in some salt and black pepper till it's how you like it.
03 - Chop up the cilantro, leaves and some gentle stems—throw it in the bowl.
04 - Scrape off the outer green from the limes for zest, squeeze out all the juice, and pour both into the pineapple cucumber bowl.
05 - Give the cucumber a good rinse, slice it down the middle, then cut into slim half-moons.
06 - Chop off both pineapple ends, stand it up, strip the skin off, pull out the core, then chunk the fruit into small pieces.

# Additional Notes:

01 - Pop the salad in the fridge for ten minutes, so the flavors can blend and taste even better.

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