Lupin Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this pineapple and cucumber salad is the kind of dish that instantly makes you feel like you're eating somewhere warm and sunny. The ginger-lime dressing ties everything together beautifully — tangy from fresh lime juice, subtly warming from grated ginger, and given a gorgeous golden hue by a touch of ground turmeric. Torn mint leaves bring an herby lift that makes every bite feel alive, while thinly sliced red onion adds just enough bite to keep things interesting. Lupin is a legume that quietly shows up in certain flour blends, pasta, and packaged dressings, but every single ingredient here is naturally free of it — no label-scanning required. The whole thing comes together in one bowl with a quick whisk and a gentle toss, making it as easy to prepare as it is impressive to serve. Optional dry-roasted pumpkin seeds scattered on top add a satisfying crunch without complicating the ingredient list. Serve it immediately 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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