BHA & BHT Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this tropical salad brings together sweet pineapple, crisp cucumber, and a zippy ginger-lime dressing that tastes like summer in every bite. The whole thing comes together with a quick whisk and a gentle toss — no cooking required, just fresh ingredients doing exactly what they do best. Every component here is naturally free of synthetic preservatives, so you're not left squinting at a label wondering what's actually in your food. The dressing is built from scratch with fresh lime juice, extra virgin olive oil, real grated ginger, and a touch of honey, which means you control exactly what goes in. A pinch of turmeric gives the vinaigrette a gorgeous golden hue and a subtle earthy warmth that plays beautifully against the mint and cayenne. Torn fresh mint lifts the whole bowl with an herbal brightness, and a scatter of dry-roasted pumpkin seeds adds just enough crunch to make it feel like a complete dish. Serve it immediately for the best texture — this one is as clean and vibrant as it looks.
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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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