Pescatarian Pineapple Cucumber Salad with Ginger-Lime Dressing
This salad is a bright, refreshing combination of juicy pineapple, crisp cucumber, and thinly sliced red onion that comes together in minutes with zero cooking required. The real star is the ginger-lime dressing — a zippy blend of fresh lime juice, grated ginger, honey, and a touch of turmeric that gives every bite a warm, golden depth without weighing anything down. Torn mint leaves folded in at the end keep things feeling light and aromatic, while an optional pinch of cayenne adds just enough heat to make it interesting. Optional dry-roasted pumpkin seeds scattered over the top bring a satisfying crunch and a little extra protein to round out the bowl. This kind of dish is naturally free of meat and works beautifully as a standalone lunch, a vibrant side alongside grilled fish, or a palate-cleanser between heavier courses. Everything here is whole, plant-based, and straightforward — no processed ingredients to second-guess, just fresh produce and pantry staples doing exactly what they should.
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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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