Eosinophilic Esophagitis Friendly Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this fruit-and-vegetable salad is the kind of dish that makes healthy eating feel genuinely exciting. Sweet pineapple chunks and cool cucumber slices come together with a zingy ginger-lime dressing that wakes up every bite without relying on any of the common trigger ingredients that make eating with eosinophilic esophagitis such a challenge. The dressing is built from fresh lime juice, olive oil, grated ginger, honey, and a touch of turmeric — simple pantry staples that deliver serious flavor while staying well within a safe ingredient list. Torn fresh mint folded in at the end adds an herbal brightness that makes the whole bowl feel almost restaurant-worthy. Optional dry-roasted pumpkin seeds give a satisfying crunch on top if you want a little extra texture. Everything comes together in one large bowl with just a quick whisk and a gentle toss, so it's as low-effort as it is delicious. Serve it immediately for the best texture, or prep the dressing ahead and toss just before eating.
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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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