Pork Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Sweet pineapple and cool cucumber are a natural pairing, and this salad leans all the way into that contrast with a bright, zippy dressing that ties everything together. Fresh lime juice, grated ginger, honey, and a whisper of turmeric create something that feels way more complex than the few minutes it takes to whisk it up. Torn mint leaves folded in at the end keep things fresh and aromatic, while optional pumpkin seeds add a satisfying crunch without weighing the whole thing down. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading stress — just clean, vibrant produce and pantry staples. It works beautifully as a light lunch, a side dish alongside grilled proteins, or even a refreshing starter on a warm evening. The key is serving it immediately after tossing so the pineapple stays juicy and the cucumber keeps its snap.
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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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