
Sweet, juicy pineapple and cool cucumber are a natural pairing, and this salad leans all the way into that contrast with a bright ginger-lime dressing that ties everything together. The dressing is where the real magic happens — fresh lime juice, grated ginger, a touch of honey, and ground turmeric create something zippy and golden that coats every piece beautifully. Turmeric and ginger are two of the most well-regarded ingredients in an anti-inflammatory kitchen, and here they show up in a way that feels genuinely delicious rather than medicinal. A handful of torn fresh mint lifts the whole bowl, adding an herby freshness that keeps each bite interesting. Optional dry-roasted pumpkin seeds add a satisfying crunch and a little extra nutrition if you want to round it out. The whole thing comes together in just a few minutes with no cooking required — just whisk, toss, and serve. It makes four servings and works beautifully as a light lunch, a vibrant side dish, or something bright to bring to a gathering.
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Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.



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.
In a large mixing bowl, combine the pineapple chunks, cucumber slices, and red onion.
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