Paraben Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy pineapple meets cool cucumber in a salad that feels like a vacation on a plate. The ginger-lime dressing — built from fresh lime juice, grated ginger, honey, and a whisper of turmeric — ties everything together with a zingy, slightly warm kick that keeps each bite interesting. Torn mint leaves folded in at the end add a fresh, aromatic lift, while optional pumpkin seeds bring just enough crunch to make it feel like a complete dish rather than a simple side. For anyone navigating paraben-free eating, packaged dressings and pre-made salads can be a minefield of preservatives and synthetic additives. This recipe sidesteps all of that by relying entirely on whole, unprocessed ingredients — fresh citrus, raw ginger, olive oil, and real honey — so you know exactly what's going into every bite. There's no need to squint at a label or second-guess a store-bought bottle. It comes together in one large bowl with a quick whisk and a gentle toss, making it as effortless as it is vibrant. Serve it immediately after adding the mint to keep the colors vivid and the textures at their best.
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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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