Pregnancy Friendly Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this pineapple and cucumber salad is exactly the kind of dish that hits the spot when you're craving something cool and vibrant. The ginger-lime dressing brings a zippy, aromatic kick that pairs beautifully with the sweetness of fresh pineapple and the crisp bite of English cucumber. Fresh ginger and turmeric are both celebrated for their gentle, nourishing qualities, making this more than just a pretty plate. Red onion and torn mint leaves add layers of flavor without anything heavy or processed, which is a real win when you're being thoughtful about what goes into your meals. The optional pumpkin seeds scattered on top add a satisfying crunch along with a boost of plant-based minerals that are especially welcome during pregnancy. Everything comes together in one bowl with a quick whisk and a gentle toss, so there's minimal effort between you and a seriously delicious salad. Serve it immediately to catch the pineapple and cucumber at their crispest — though honestly, it's hard to imagine it lasting long enough to sit around.
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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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