Tree Nut Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy, and refreshingly light, this pineapple and cucumber salad is the kind of dish that disappears fast at any table. Sweet pineapple chunks meet cool cucumber slices and paper-thin red onion, all pulled together by a zippy ginger-lime dressing that has just enough warmth from a pinch of cayenne to keep things interesting. The turmeric gives the dressing a gorgeous golden hue and a subtle earthiness that makes the whole bowl feel a little more special than your average summer salad. Fresh mint folded in at the end adds a cooling, aromatic finish that ties every bite together beautifully. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. If you want a little extra texture and a boost of plant-based protein, a scatter of dry-roasted pumpkin seeds on top does the job perfectly. Serve it immediately after tossing so the mint stays vibrant and the pineapple holds its fresh, tropical snap.
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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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