Shellfish Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this fruit-forward salad brings together sweet pineapple, crisp cucumber, and thinly sliced red onion in a way that feels both effortless and impressive. The real star is the ginger-lime dressing — a zippy blend of fresh lime juice, grated ginger, honey, and a whisper of turmeric that ties every element together beautifully. A pinch of cayenne adds just enough heat to keep things interesting without overwhelming the natural sweetness of the pineapple. Torn fresh mint leaves folded in at the end give the whole bowl an herby lift that makes it taste like something you'd order at a nice restaurant. Every single ingredient here is naturally free from shellfish and ocean-derived proteins, so there's no label-reading anxiety or substitution gymnastics required. Optional dry-roasted pumpkin seeds scattered on top add a satisfying crunch and a little extra nutrition. Serve it immediately after tossing so the cucumber stays crisp and the mint stays vibrant — this one is best eaten fresh.
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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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