Black Pepper Free Pineapple Cucumber Salad with Ginger-Lime Dressing
This bright, refreshing salad is a serious crowd-pleaser — juicy pineapple, cool cucumber, and paper-thin red onion come together in a way that feels both light and satisfying. The real star is the ginger-lime dressing, which gets its warmth from freshly grated ginger and a whisper of turmeric rather than anything that could trigger a black pepper sensitivity. It's a smart, flavorful workaround that proves you don't need that familiar spice to build real depth and zing. A pinch of cayenne is listed as optional, so you can dial the heat up or leave it out entirely depending on your needs. Torn fresh mint folded in at the end keeps everything vibrant and aromatic, and a handful of dry-roasted pumpkin seeds on top adds a satisfying crunch. The whole thing comes together in one bowl with a quick whisk and a gentle toss — no cooking required. Serve it immediately so the mint stays perky and the pineapple holds its texture.
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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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