Pecan Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this tropical salad is the kind of dish that tastes like it took way more effort than it actually did. Sweet pineapple chunks and cool cucumber slices get tossed with paper-thin red onion and fresh mint, then dressed in a punchy ginger-lime vinaigrette that ties everything together beautifully. The dressing comes together in seconds — just whisk lime juice, olive oil, grated ginger, honey, turmeric, and a pinch of cayenne if you like a little heat. That golden turmeric gives the whole bowl a gorgeous color while the ginger adds a warm, aromatic kick that keeps every bite interesting. Because the ingredient list is built entirely around fresh produce, citrus, and pantry staples, there's no need to scan labels or worry about cross-contact from tree nuts. A scatter of dry-roasted pumpkin seeds on top adds a satisfying crunch without compromising anything. Serve it immediately so the mint stays vibrant and the cucumber keeps its crisp, cool bite.
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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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