Seed Oil Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this tropical salad is the kind of dish that makes you feel like you're eating well without any effort at all. Sweet pineapple and cool cucumber are a natural pairing, and the thinly sliced red onion adds just enough bite to keep things interesting. The real star is the ginger-lime dressing — whisked together with extra virgin olive oil, fresh lime juice, honey, and a touch of turmeric, it's vibrant and clean with zero industrial oils in sight. That matters more than it sounds, because so many store-bought dressings and even restaurant salads quietly rely on canola, soybean, or sunflower oil as their base. Here, extra virgin olive oil does all the work, and it does it beautifully. Torn fresh mint lifts the whole bowl, and a handful of dry-roasted pumpkin seeds scattered on top adds a satisfying crunch if you want it. Serve it immediately so the cucumber stays crisp and the mint stays bright — this one is best eaten the moment it's tossed.
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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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