Brazil Nut Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Sweet, juicy pineapple meets cool cucumber in a salad that feels like a vacation on a plate. The ginger-lime dressing — built from fresh lime juice, grated ginger, honey, and a whisper of turmeric — ties everything together with a bright, slightly spicy kick that keeps you going back for another forkful. Torn mint leaves folded in at the end add an herby freshness that makes the whole bowl feel alive. For anyone navigating tree nut allergies, this kind of vibrant, produce-forward dish can be surprisingly hard to find ready-made without worrying about shared equipment or hidden ingredients, but every component here is straightforward and easy to verify. The optional pumpkin seeds add a satisfying crunch without introducing any of the usual concerns. It comes together in minutes with just a whisk and a couple of bowls, making it an effortless choice for a weeknight side or a crowd-pleasing addition to a summer spread. Serve it immediately so the cucumber stays crisp and the mint stays bright.
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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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