Soy Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this tropical salad brings together sweet pineapple, crisp cucumber, and a zippy ginger-lime dressing that tastes like summer in a bowl. The dressing comes together in minutes — just whisk lime juice, olive oil, fresh ginger, honey, turmeric, and a pinch of cayenne into a vibrant, golden sauce that coats every bite beautifully. Torn mint leaves folded in at the end add an herby lift that makes the whole thing feel a little fancy without any extra effort. Every single ingredient here is naturally free of soy, so there's no label-scanning or ingredient-swapping required — just straightforward, whole-food cooking. The optional pumpkin seeds add a satisfying crunch and a subtle nuttiness that rounds out the textures perfectly. This one is best served immediately while the cucumber is still crisp and the mint is fresh, making it an ideal last-minute side for grilled mains or a light lunch on its own.
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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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