Wheat Free Pineapple Cucumber Salad with Ginger-Lime Dressing
Bright, juicy pineapple meets cool cucumber in a salad that feels like a vacation on a plate. The ginger-lime dressing — built from fresh lime juice, grated ginger, honey, and a whisper of turmeric — ties everything together with a zingy, slightly floral kick that keeps you going back for another forkful. Torn mint leaves folded in at the end add a fresh herbal note, and a scatter of dry-roasted pumpkin seeds gives the whole thing a satisfying little crunch. Every single ingredient here is naturally free of wheat, so there's no label-reading stress or ingredient swapping required — just straightforward, whole-food cooking. It comes together in one large bowl with a quick whisk and a gentle toss, making it an ideal side for a weeknight dinner or a crowd-pleasing addition to a summer spread. The optional pinch of cayenne is a small move that makes a surprisingly big difference if you like a little heat with your sweet.
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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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