Nutmeg Free Pineapple Cucumber Salad with Ginger-Lime Dressing
This bright, refreshing salad is the kind of dish that tastes like it took way more effort than it actually did. Juicy pineapple chunks, crisp cucumber, and paper-thin red onion come together in a bowl that practically radiates summer, finished with torn fresh mint for an herby lift. The dressing is where things get really interesting — fresh lime juice, grated ginger, honey, and a whisper of turmeric create something tangy, warm, and just a little exotic all at once. A pinch of cayenne is optional, but if you like a subtle kick, don't skip it. Every single ingredient here is naturally free of the warm baking spice that can sneak into so many dressings and marinades, so there's zero label-checking required. Optional dry-roasted pumpkin seeds scattered over the top add a satisfying crunch and make it feel like a complete, restaurant-worthy plate. Toss it together right before serving and watch it disappear fast.
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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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