Peanut Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Sweet pineapple and cool cucumber are a natural pairing, and this bright salad leans all the way into that contrast with a punchy ginger-lime dressing that ties everything together beautifully. The dressing comes together in seconds — just lime juice, olive oil, fresh grated ginger, honey, a touch of turmeric, and an optional pinch of cayenne for anyone who likes a little heat. Torn fresh mint and thinly sliced red onion add layers of flavor that make this feel way more special than the effort involved. Store-bought dressings can be a minefield when you're avoiding certain allergens, so whipping up your own from scratch here is both smarter and genuinely tastier. Dry-roasted pumpkin seeds scattered over the top add a satisfying crunch without any cross-contact concerns. This salad is best served immediately after tossing so the cucumber stays crisp and the mint stays vibrant — it's the kind of dish that disappears fast at a cookout or weeknight dinner table.
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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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