Paleo Pineapple Cucumber Salad with Ginger-Lime Dressing
Sweet pineapple and cool cucumber might sound like an unlikely duo, but together they create something genuinely refreshing — bright, juicy, and just a little unexpected. The ginger-lime dressing ties everything together with a zippy warmth, and the turmeric gives it a gorgeous golden hue without overpowering the fresh fruit and vegetable flavors. Torn mint leaves folded in at the end add an herby lift that makes the whole bowl feel alive. Every ingredient here is whole and unprocessed, so it fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds. The honey keeps the dressing lightly sweet while the optional pinch of cayenne adds just enough heat to keep things interesting. Pumpkin seeds scattered on top bring a satisfying crunch and a little extra staying power. This is the kind of salad that disappears fast at a summer table — make it right before serving 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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