Dairy Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Sweet, juicy pineapple and cool cucumber slices are a pairing that just works, and the ginger-lime dressing ties everything together with a bright, zippy punch. Fresh lime juice, grated ginger, a touch of honey, and a whisper of turmeric create a dressing that's vibrant in both flavor and color — no cream, no butter, no dairy of any kind needed to make it feel indulgent. Torn mint leaves folded in at the end keep things fresh and aromatic, while optional dry-roasted pumpkin seeds add a satisfying crunch. The whole thing comes together in one large bowl with just a few tosses, making it as easy to prepare as it is impressive to serve. It works beautifully as a light lunch, a side dish alongside grilled proteins, or even a refreshing starter on a warm day. Because every ingredient here is naturally plant-based, you never have to second-guess labels or worry about hidden dairy sneaking in through a store-bought dressing.
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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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