Artificial Food Coloring Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this pineapple and cucumber salad is the kind of dish that looks like it took serious effort but comes together in minutes. The ginger-lime dressing is whisked from scratch using fresh lime juice, grated ginger, honey, and a touch of turmeric — every single ingredient is exactly what it says it is, with no synthetic dyes or artificial colorants hiding anywhere. That golden hue in the dressing? Pure turmeric. The vivid green of the mint and cucumber? Completely natural. For anyone navigating labels and scanning ingredient lists for hidden additives, this recipe is a genuine breath of fresh air. Torn mint leaves add an herbal lift, while optional pumpkin seeds bring a satisfying crunch that makes the whole bowl feel like a complete dish. Serve it immediately after tossing so the pineapple stays crisp and the dressing stays bright — it's the kind of salad that disappears fast at a summer table.
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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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