Mustard Free Pineapple Cucumber Salad with Ginger-Lime Dressing
This bright, refreshing salad is a serious crowd-pleaser — sweet pineapple, cool cucumber, and paper-thin red onion all tossed in a zingy ginger-lime dressing that comes together in minutes. The dressing is built from fresh lime juice, olive oil, grated ginger, honey, and a touch of turmeric, so every ingredient is straightforward and easy to verify. Torn mint leaves folded in at the end add an herby lift that makes the whole bowl feel alive, and a handful of dry-roasted pumpkin seeds on top gives it a satisfying crunch. Many bottled dressings and spice blends sneak in mustard or mustard flour as an emulsifier, but this one relies on a simple whisk and good olive oil to bring everything together — no hidden ingredients to worry about. The optional pinch of cayenne adds just enough heat to balance the sweetness of the pineapple without overwhelming the other flavors. It's the kind of salad that disappears fast at a cookout or works just as well as a light lunch on its own.
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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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