Lactose Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Sweet pineapple and cool cucumber are a natural pairing, and this salad leans into that contrast with a bright, zippy dressing that pulls everything together beautifully. The ginger-lime base is whisked together in minutes — fresh lime juice, grated ginger, a touch of honey, and a warm hint of turmeric give it real depth without any fuss. Torn mint leaves folded in at the end keep things fresh and fragrant, while optional pumpkin seeds add a satisfying crunch. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required — it just works as written. That makes it an easy, confident choice when you're cooking for someone who needs to avoid lactose but still wants something that feels special. Serve it immediately after tossing so the cucumber stays crisp and the mint stays vibrant.
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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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