Rice Free Pineapple Cucumber Salad with Ginger-Lime Dressing
This bright, refreshing salad is the kind of dish that makes you feel like you're eating somewhere sunny and warm, no matter where you actually are. Juicy pineapple chunks and cool cucumber slices come together with thinly sliced red onion and torn fresh mint for a combination that's crisp, sweet, and a little bit unexpected. The real star is the ginger-lime dressing — a quick whisk of fresh lime juice, olive oil, grated ginger, honey, and a touch of turmeric that ties everything together with a zippy, golden finish. A pinch of cayenne gives it just enough heat to keep things interesting without overwhelming the fruit. Since every component here is naturally grain-free, there's zero need to swap or substitute anything — it just works as written. Optional dry-roasted pumpkin seeds add a satisfying crunch on top if you want a little extra texture. Serve it immediately so the mint stays bright 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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