Almond Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy pineapple meets cool cucumber in a salad that feels like a vacation on a plate. The real star is the ginger-lime dressing — a quick whisk of fresh lime juice, grated ginger, honey, and a touch of turmeric that ties everything together with a warm, citrusy kick. Torn mint leaves folded in at the end keep things fresh and fragrant, while a pinch of cayenne adds just enough heat to make it interesting. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome produce and pantry staples. If you want a little extra texture, a scatter of dry-roasted pumpkin seeds on top does the job beautifully without introducing any nut-based ingredients. This one is best served immediately so the cucumber stays crisp and the mint stays vibrant, making it a perfect last-minute side for grilled dishes or a light lunch on its own.
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Learn more →Ingredients
4 servings
For the salad
- 3 cups fresh pineapple, cut into ¾-inch chunks
- 1 large english cucumber (about 12 oz), halved lengthwise and sliced ¼-inch thick
- ¼ cup red onion, very thinly sliced
- ¼ cup fresh mint leaves, roughly torn
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra virgin olive oil
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp ground turmeric
- ¼ tsp salt
- 1 pinch cayenne pepper (optional)
For serving
- 2 tbsp dry-roasted pumpkin seeds (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, extra virgin olive oil, grated ginger, honey, turmeric, salt, and cayenne, if using, until the dressing is smooth and uniform in color.
- 2
In a large mixing bowl, combine the pineapple chunks, cucumber slices, and red onion.
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