Legume 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 fresh mint adds an herbal lift that makes the whole bowl feel incredibly vibrant and summery. Avoiding legumes is genuinely easy here — every single ingredient is naturally free of beans, lentils, peas, and soy, so there's no label-reading stress or ingredient swapping required. The dressing comes together in one small bowl with a quick whisk, and the rest is just a matter of tossing everything together. A pinch of cayenne and a touch of turmeric give the dressing a subtle warmth and gorgeous golden hue without overpowering the fruit. If you want a little extra texture, the optional dry-roasted pumpkin seeds scattered on top add a satisfying crunch that rounds out each bite beautifully. Serve it immediately after tossing so the cucumber stays crisp and the mint stays fresh and fragrant.
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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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