Chicken Free Pineapple Cucumber Salad with Ginger-Lime Dressing
This vibrant salad is a serious crowd-pleaser — sweet pineapple, cool cucumber, and paper-thin red onion come together in a bowl that looks as stunning as it tastes. The real star is the ginger-lime dressing, a bright, zippy blend of fresh lime juice, grated ginger, honey, and a whisper of turmeric that ties every bite together beautifully. A pinch of cayenne adds just enough heat to keep things interesting without overwhelming the natural sweetness of the fruit. Torn fresh mint lifts the whole dish with an herby freshness that makes it feel light and lively. Everything gets tossed together in minutes with no cooking required, making it an ideal choice when you want something impressive without much effort. The optional dry-roasted pumpkin seeds add a satisfying crunch and a subtle nuttiness that rounds out the textures perfectly. Serve it immediately so the cucumber stays crisp and the mint stays bright — this one is best enjoyed fresh.
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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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