Eggless Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this tropical salad is the kind of dish that disappears fast at any table. Sweet pineapple chunks and cool cucumber slices are a natural pairing, and the thinly sliced red onion adds just enough bite to keep things interesting. 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 creates something vibrant and deeply flavorful without a single complicated step. A pinch of cayenne gives it a subtle kick if you're into that, and torn fresh mint folded in at the end makes the whole bowl feel alive. Egg-free cooking doesn't get much easier than this — every ingredient is whole and straightforward, so there's nothing hidden to worry about. Optional dry-roasted pumpkin seeds on top add a satisfying crunch and a little extra protein. Serve it immediately for the best texture, though the dressing is so good you'll want to drizzle it on everything else in your fridge too.
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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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