Oats Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this tropical salad is the kind of dish that instantly transports you somewhere warm. Sweet pineapple chunks meet cool cucumber slices and paper-thin red onion, all pulled together by a punchy ginger-lime dressing that has just the right amount of heat from a pinch of cayenne. The turmeric gives the dressing a gorgeous golden hue and a subtle earthiness that makes the whole bowl feel a little more special than your average summer salad. Every single ingredient here is naturally free from grains, so there's no label-reading stress or ingredient swapping required — just fresh produce and pantry staples doing their thing. Torn mint leaves stirred in at the end add a cool, herbal lift that keeps each bite lively, and a handful of dry-roasted pumpkin seeds on top brings a satisfying crunch if you want it. It comes together in minutes and is best served right away while the dressing is still bright and the cucumber is crisp. Whether you're pairing it with grilled fish, spooning it over rice, or eating it straight from the bowl, this one earns a permanent spot in your warm-weather rotation.
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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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