Celery Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Sweet pineapple and cool cucumber are a pairing that just works, and the ginger-lime dressing here ties everything together with a bright, zippy punch. A touch of honey balances the citrus, while ground turmeric gives the dressing a gorgeous golden hue and a subtle earthy warmth. Fresh mint lifts the whole bowl, and if you opt for the dry-roasted pumpkin seeds, you get a satisfying crunch in every bite. This is the kind of salad that looks impressive on a table but comes together with nothing more than a whisk and a mixing bowl. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden stalks or celery seed lurking in a spice blend. It's an ideal dish for warm-weather gatherings, a light lunch, or anywhere you need something refreshing that doesn't feel like a compromise.
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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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