Gluten Free Pineapple Cucumber Salad with Ginger-Lime Dressing

Total time15 min

Prep time15 min

Cook time0 min

Gluten Free Pineapple Cucumber Salad with Ginger-Lime Dressing

Sweet, juicy pineapple and cool cucumber are a pairing that just works, and the ginger-lime dressing ties everything together with a bright, zippy kick that keeps you going back for another forkful. The dressing comes together in a single bowl — just lime juice, olive oil, fresh ginger, honey, turmeric, and a pinch of cayenne if you like a little heat — and every ingredient is naturally free of gluten without any substitutions required. That means no label-scanning, no specialty swaps, just real, whole food that happens to be completely safe to enjoy. The torn fresh mint adds an herby lift that makes the whole salad feel a little more special, and the optional dry-roasted pumpkin seeds bring a satisfying crunch and a subtle nuttiness to finish it off. It's the kind of dish that works as a light lunch, a vibrant side at a summer cookout, or a refreshing starter before a bigger meal. Best served immediately so the cucumber stays crisp and the mint stays bright — this one is all about freshness.

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Ingredients

4 servings

For the salad

3 cups fresh pineapple, cut into ¾-inch chunks
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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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