Citric Acid Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Fresh pineapple and crisp cucumber make a surprisingly vibrant pairing, and the ginger-lime dressing ties everything together with a bright, zippy kick. For anyone navigating a citric acid sensitivity, the challenge with fruity salads is often the hidden additives lurking in bottled dressings and pre-cut fruit blends — this one sidesteps all of that by keeping every component whole and homemade. The dressing is whisked together from scratch using fresh lime juice, olive oil, real grated ginger, and a touch of honey, so you know exactly what's going in. A pinch of turmeric gives the dressing a warm golden hue and a subtle earthiness that plays beautifully against the sweetness of the pineapple. Torn mint leaves folded in at the end keep things cool and fragrant, while optional dry-roasted pumpkin seeds add a satisfying crunch. It comes together in one bowl with minimal prep, making it an easy go-to for warm days when you want something refreshing without a lot of fuss. 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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