Vegetarian Pineapple Cucumber Salad with Ginger-Lime Dressing
Sweet, juicy pineapple and cool cucumber might sound like an unlikely pairing, but together they create something genuinely refreshing that's hard to put down. The ginger-lime dressing ties everything together with a bright, zippy punch — fresh lime juice, grated ginger, a touch of honey, and a whisper of turmeric give it warmth and depth without overwhelming the produce. Torn mint leaves folded in at the end keep things light and aromatic, while optional pumpkin seeds add a satisfying crunch if you want a little extra texture. Everything comes together in one large bowl with just a quick whisk and a gentle toss, making this the kind of dish you can pull off in minutes without breaking a sweat. It's naturally free of meat and animal products beyond the honey, so it fits comfortably into a plant-forward lifestyle with zero substitutions required. Serve it immediately after tossing so the cucumber stays crisp and the mint stays vibrant — this one is all about freshness.
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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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