Pineapple Cucumber Fiesta Salad

Pastels are undeniably the hues of spring, effortlessly weaving their charm through Easter and Mother’s Day celebrations. This salad is a stunning addition to your table, perfect for any occasion you choose. It’s cool, refreshing, and packs a delightful punch courtesy of jalapeño and chili lime seasoning. If you prefer a milder flavor like I sometimes do, simply remove the seeds and ribs from the jalapeño before mincing. Its eye-catching appeal deserves a clear dish to showcase its beauty—your guests won’t be able to resist! Pineapple Cucumber Fiesta Salad

2 c. cubed Melissa’s Pinkglow Pineapple*
3 Melissa’s organic mini cucumbers, sliced into thin coins
¼ c. Melissa’s organic red onion, finely minced
1 small Melissa’s jalapeño, finely minced
¼ c. Melissa’s fresh cilantro, chopped
Juice of 1 lime
1 T. honey
¼ t. salt
¼ t. Melissa’s Chili Lime Seasoning

In a large mixing bowl, combine the cucumber, pineapple, jalapeño, red onion, and cilantro. Toss gently to mix.

In a small bowl, whisk together the lime juice, honey, salt, and Melissa’s Chili Lime Seasoning until smooth.

Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.

Chill in the refrigerator for 30 minutes to let the flavors meld. Serve fresh, and store any leftovers refrigerated for up to two days. 

 
*I opted for pink pineapple here because the pink-and-green palette is simply irresistible. A classic yellow pineapple works just as well—your salad will still dazzle in both flavor and presentation.

Classic Greek Salad with Capers and Parsley

When it comes to salads, I don’t think there’s anything more beautiful than a classic Greek salad. The classic Greek contains no lettuce; this allows the beautiful jewel tones of the vegetables to shine through. There’s not much to it, really, a bit of chopping of fresh vegetables, tossed with the traditional Greek dressing, and you have an elegant side dish, or a delicious and nutritious meal.

Classic Greek Salad with Capers and Parsley

1 pt. cherry tomatoes, halved

1 large Cucumber, cubed

1 small red onion, thinly sliced

½ c. Kalamata olives

1 4-oz. container Feta crumbles

1 T. capers

1-2 T. chopped fresh parsley

Dressing:

2 T. freshly squeezed lemon juice

½ c. olive oil

½ t. kosher salt

¼ t. freshly ground black pepper

½ t. dried oregano

1 clove garlic, crushed

 In a small mixing bowl, whisk together lemon juice, oil, salt, pepper, oregano, and garlic until thick and creamy; chill. In a large mixing bowl combine remaining ingredients. Toss salad ingredients with dressing gently to coat. Serve immediately. 

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