Macadamia Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this tropical salad brings together sweet pineapple, crisp cucumber, and thinly sliced red onion in a way that feels both vibrant and effortless. The real star is the ginger-lime dressing — a quick whisk of fresh lime juice, olive oil, grated ginger, honey, and a touch of turmeric that ties every bite together with a warm, citrusy kick. A pinch of cayenne is optional, but it adds just enough heat to make things interesting without overpowering the natural sweetness of the fruit. Torn fresh mint folded in at the end keeps everything tasting clean and garden-fresh. If you want a little crunch, a scatter of dry-roasted pumpkin seeds on top does the job beautifully. This is the kind of salad that works as a side at a backyard cookout, a light lunch, or a palate-cleansing starter — and it comes together with nothing more than a bowl and a whisk.
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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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