Seeds Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this tropical salad is the kind of dish that disappears fast at any table. Sweet pineapple chunks pair beautifully with cool cucumber slices, while thinly sliced red onion adds just enough bite to keep things interesting. The real star is the ginger-lime dressing — a zippy blend of fresh lime juice, olive oil, grated ginger, honey, and a whisper of turmeric that ties every element together with warmth and citrusy punch. Torn mint leaves folded in at the end lift the whole bowl with an herby freshness that feels almost effortless. Since seeds can sneak into dressings, spice blends, and store-bought salad kits in ways that are easy to overlook, making this one from scratch keeps everything clean and worry-free — the dressing is built entirely from pantry staples and fresh produce. Note that the recipe does include an optional pumpkin seed garnish, so simply skip that step and you're good to go. Serve it immediately after tossing for the best texture and the brightest flavors.
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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)
Can be omitteddry-roasted pumpkin seeds
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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