Walnut Free Pineapple Cucumber Salad with Ginger-Lime Dressing
This bright, refreshing salad is the kind of dish that makes you feel like you're eating somewhere warm and sunny, no matter where you actually are. Juicy pineapple chunks and cool cucumber slices come together with thinly sliced red onion and torn fresh mint for a combination that's crisp, sweet, and a little bit bold. The real star is the ginger-lime dressing — a quick whisk of fresh lime juice, olive oil, grated ginger, honey, turmeric, and a pinch of cayenne that ties everything together with a zippy, golden finish. Tree nut allergies can make salads with pre-made dressings or restaurant-style toppings a minefield, but every single ingredient here is straightforward and easy to verify. The optional pumpkin seeds add a satisfying crunch without any of the cross-contamination concerns that come with mixed nut toppings. Everything comes together in one large bowl with just a few gentle tosses, so it's as low-effort as it is impressive. Serve it immediately for the best texture — the mint stays vibrant 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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