Cinnamon Free Pineapple Cucumber Salad with Ginger-Lime Dressing
This bright, refreshing salad is a serious crowd-pleaser — juicy pineapple chunks, crisp cucumber, and paper-thin red onion come together in a bowl that looks as vibrant as it tastes. The real star is the ginger-lime dressing, a zippy blend of fresh lime juice, grated ginger, honey, and a whisper of turmeric that ties every bite together with a warm, citrusy kick. A handful of torn mint leaves folded in at the end keeps things cool and fragrant, while optional pumpkin seeds add a satisfying crunch. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely easy win — every single ingredient is naturally free of it, with no spice blends or pre-made sauces that might sneak it in. The dressing comes together with a quick whisk, and the whole salad is ready to serve in minutes with zero cooking required. It works beautifully as a light lunch, a side dish alongside grilled proteins, or even a palate-cleanser between heavier courses. Fresh, fast, and completely fuss-free — this one earns a permanent spot in the rotation.
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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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