Hazelnut Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this tropical salad brings together sweet pineapple, crisp cucumber, and paper-thin red onion in a way that feels both effortless and impressive. The real star is the ginger-lime dressing — a zippy blend of fresh lime juice, grated ginger, honey, and a whisper of turmeric that ties every bite together with a warm, golden glow. A pinch of cayenne gives it just enough of a kick to keep things interesting without overwhelming the fresh flavors. Torn mint leaves folded in at the end add an herby brightness that makes the whole bowl feel alive. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnuts and any other nuts — every ingredient is straightforward and easy to verify at a glance. The optional pumpkin seeds on top add a satisfying crunch without any of the cross-contamination concerns that can come with pre-packaged nut toppings. Serve it immediately after tossing so the cucumber stays crisp and the mint stays vibrant — this one is best eaten fresh.
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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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