In a large mixing bowl, whisk together lime juice, lime zest, olive oil, salt, and chili powder until thoroughly incorporated.
Add pineapple, cucumber, and onion, and mix to combine.
Add cilantro leaves and gently toss to incorporate.
Cover and refrigerate for at least 20 minutes, allowing flavors to meld.
Serve chilled, garnish with aleppo pepper flakes and lime wedges
*Leftover can be stored in an airtight container in the refrigerator for up to 3 days.
This light, refreshing, and hydrating salad is packed with vitamin C, and will be one of your favorite summertime sides. This recipe can also be adapted to a salsa by chopping your fruits and veggies into smaller pieces!