Beef Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Sweet, juicy pineapple and cool cucumber might sound like an unlikely pair, but together they create something genuinely refreshing that you'll want to make on repeat. The ginger-lime dressing ties everything together with a bright, zippy kick, and the turmeric gives it a gorgeous golden hue that makes the whole bowl look like something from a restaurant menu. Torn fresh mint lifts every bite, and a handful of dry-roasted pumpkin seeds adds just enough crunch to keep things interesting. This is the kind of salad that comes together in minutes with nothing more than a whisk and a mixing bowl — no cooking required. It's naturally plant-forward and completely free of any animal proteins, so it works beautifully as a standalone lunch or a vibrant side alongside grilled fish, tofu, or your favorite grain bowl. The dressing is whisked from scratch using real lime juice, fresh ginger, and honey, so you know exactly what's going in — no mystery sauces or store-bought shortcuts needed. Serve it immediately after tossing so the mint stays bright and the cucumber keeps its satisfying snap.
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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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