Mushroom Free Pineapple Cucumber Salad with Ginger-Lime Dressing
This bright, refreshing salad is a serious crowd-pleaser — sweet pineapple chunks, crisp cucumber slices, and paper-thin red onion all tossed in a zingy ginger-lime dressing that comes together in minutes. The dressing gets its golden hue from a touch of ground turmeric and its warmth from freshly grated ginger, with honey and lime juice balancing everything out beautifully. Torn fresh mint leaves folded in at the end add an herby lift that makes the whole bowl feel alive. For anyone navigating fungi-free eating, this recipe is naturally in the clear — every single ingredient is straightforward produce, pantry staples, and fresh aromatics with zero ambiguity. A scatter of dry-roasted pumpkin seeds on top adds a satisfying crunch if you want a little extra texture. It's the kind of salad that works as a light lunch, a vibrant side dish, or even a palate-cleanser between heavier courses. Serve it immediately after tossing so the mint stays bright and the cucumber keeps its snap.
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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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