Turkey Free Pineapple Cucumber Salad with Ginger-Lime Dressing
This vibrant salad is a burst of sunshine in a bowl — sweet juicy pineapple, cool crisp cucumber, and a zippy ginger-lime dressing that ties everything together in the most refreshing way. The dressing comes together in seconds with just a whisk and a handful of pantry staples, including fresh ginger, honey, turmeric, and a pinch of cayenne if you like a little heat. Torn mint leaves folded in at the end add a fragrant, herby lift that makes the whole thing feel incredibly fresh and alive. It's naturally free from any poultry or meat products — every single ingredient here is plant-based, so there's zero guesswork about what's in it. Optional dry-roasted pumpkin seeds on top add a satisfying crunch and a subtle nuttiness that rounds out the textures beautifully. This is the kind of salad that works as a light lunch, a colorful side dish, or even a palate-cleanser between heavier courses. Serve it immediately after tossing so the mint stays bright and the cucumber keeps its satisfying 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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