Mediterranean Diet Friendly Pineapple Cucumber Salad with Ginger-Lime Dressing
Sweet pineapple and cool cucumber might sound like an unlikely pairing, but one bite of this vibrant salad and you'll wonder why you haven't been making it all summer. The ginger-lime dressing — built on fresh lime juice and extra virgin olive oil — brings a bright, zippy backbone that ties every element together beautifully. A touch of honey rounds out the acidity, while ground turmeric adds a warm golden hue and a subtle earthiness that feels anything but ordinary. Torn fresh mint lifts the whole bowl, and a pinch of cayenne gives it just enough of a kick to keep things interesting. This kind of dish is a natural fit for a plant-forward, olive-oil-based approach to eating, leaning on whole fruits, vegetables, and wholesome fats rather than anything processed or heavy. Optional dry-roasted pumpkin seeds scattered over the top add a satisfying crunch and a little extra nutrition without complicating the recipe at all. It comes together in minutes and is best served right away, making it an effortless addition to any spread.
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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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