WeightWatchers Cucumber and Pineapple Salad with Mint Recipe

Get ready to tantalize your taste buds with the Weight Watchers Cucumber and Pineapple Salad with Mint recipe. This vibrant and refreshing dish brings together the crispness of cucumbers, the tropical sweetness of pineapples, and the invigorating aroma of fresh mint leaves. Each bite is a burst of contrasting flavors and textures that dance on your palate. The cool crunch of cucumbers complements the juicy, tangy sweetness of pineapples, creating a harmonious balance. The addition of mint leaves adds a refreshing twist, infusing the salad with a delightful burst of coolness.

Not only is this salad a treat for your taste buds, but it also offers a multitude of health benefits. Cucumbers are incredibly hydrating and low in calories, making them a perfect addition to any weight-conscious meal. Pineapples are rich in vitamin C and bromelain, an enzyme known for its anti-inflammatory properties. Mint, in addition to its invigorating flavor, aids digestion and adds a burst of freshness. Indulge in this revitalizing salad and savor the combination of flavors while nourishing your body with its wholesome ingredients.

Weight Watchers Cucumber and Pineapple Salad with Mint recipe

Ingredients for 7 servings:

2 seedless English cucumbers (seedless)
1 small pineapple (or half a large one)
1 red onion
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh mint
coarse salt & freshly ground black pepper, to taste

Preparation Instructions

Slice the top and bottom off of the pineapple; stand the pineapple on a cutting board, and slice off the peel with a sharp knife.
Next, lay the pineapple on its side and cut out the eyes. Cut the pineapple in half the long way, cut each half in half again, and cut out core. Cut each quarter into bite-size pieces and drop them into a wide salad bowl.
Cut off the ends of the cucumbers and discard. Slice the cucumbers into 1/4 inch thick rounds and add to the pineapple.
Slice the onion into thin half moons and add to salad.
Add mint, drizzle with olive oil, and season with salt and pepper to taste. Toss.
Serve right away or cover and refrigerate for a few hours.