Sesame Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshing, this tropical salad brings together sweet pineapple, crisp cucumber, and thinly sliced red onion in a way that feels like a vacation on a plate. 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 warm, citrusy punch. Torn mint leaves folded in at the end keep things light and aromatic, while an optional pinch of cayenne gives it just enough heat to keep you coming back for another bite. For anyone navigating sesame allergies or sensitivities, this kind of bright, produce-forward dish can be a breath of fresh air. Dressings and salad toppers are common hiding spots for sesame oil or tahini, but every ingredient here is straightforward and easy to verify. The optional pumpkin seeds add a satisfying crunch without any of the cross-contact concerns that come with many store-bought seed blends — just look for a dry-roasted variety with a clean label. Serve it immediately after tossing so the cucumber stays crisp and the mint stays vibrant.
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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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