Barley Free Pineapple Cucumber Salad with Ginger-Lime Dressing
This vibrant salad is a burst of tropical freshness — sweet pineapple, cool cucumber, and a zippy ginger-lime dressing that makes every bite feel like a mini vacation. The dressing comes together in seconds with a quick whisk of lime juice, olive oil, honey, grated ginger, and a touch of turmeric for that gorgeous golden hue. Torn mint leaves folded in at the end keep things bright and aromatic, while optional pumpkin seeds add a satisfying crunch. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden grain-based additives sneaking into your bowl. It's the kind of dish that looks impressive on a table but asks almost nothing of you in the kitchen. Serve it immediately after tossing so the cucumber stays crisp and the mint stays lively — this one is all about freshness.
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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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