Coconut Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy pineapple meets cool cucumber in a salad that feels like a vacation on a plate. The real star is the ginger-lime dressing — a quick whisk of fresh lime juice, olive oil, grated ginger, honey, and a touch of turmeric that brings warmth and a gorgeous golden hue without any heaviness. Torn mint leaves folded in at the end keep everything tasting fresh and lively, while a pinch of cayenne adds just enough heat to make things interesting. Many tropical-style salads lean on coconut milk or shredded coconut as a base note, but this one gets all its richness from olive oil and its sweetness straight from the fruit itself. Every ingredient here is straightforward and easy to verify, so there's no second-guessing labels or scanning for hidden coconut derivatives. A handful of dry-roasted pumpkin seeds on top adds a satisfying crunch that rounds the whole bowl out beautifully. Serve it immediately so the mint stays vibrant and the cucumber keeps its crisp bite.
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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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