Pistachio Free Pineapple Cucumber Salad with Ginger-Lime Dressing
This bright, refreshing salad is a serious crowd-pleaser — sweet pineapple, cool cucumber, and paper-thin red onion all tossed in a zingy ginger-lime dressing that somehow tastes like summer in every bite. The dressing comes together in seconds with fresh lime juice, grated ginger, honey, a touch of turmeric, and a whisper of cayenne if you like a little heat. Torn mint leaves folded in at the end keep everything feeling light and herbaceous, while optional dry-roasted pumpkin seeds add a satisfying crunch without any tree nut concerns. For anyone navigating nut allergies or sensitivities, this kind of recipe is a genuine relief — every ingredient is straightforward, and there are no hidden surprises lurking in the component list. The whole thing comes together in one large bowl with minimal prep, making it an easy go-to for weeknight dinners, backyard cookouts, or potlucks where you want to bring something that looks impressive but took almost no effort. Serve it immediately after tossing so the mint stays vibrant and the pineapple holds its texture.
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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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