MSG Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this fruit-and-vegetable salad is the kind of dish that makes you feel like you're eating somewhere warm and sunny no matter where you actually are. Sweet pineapple chunks and cool cucumber slices get tossed with paper-thin red onion and torn fresh mint, creating layers of flavor and texture in every bite. 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 everything together with a bright, slightly earthy kick. A pinch of cayenne is optional, but it adds just enough heat to keep things interesting. Because every ingredient here is whole and unprocessed, there's no need to scan labels for hidden additives or flavor enhancers — what you see is genuinely what you get. Dry-roasted pumpkin seeds scattered over the top add a satisfying crunch and make it feel like a complete, composed dish rather than a simple side. It comes together in minutes and is best served right away while the mint is fresh and the dressing is still lively.
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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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