Cucumber & Pineapple Salad with Pickled Ginger & Mint

This vibrant, refreshing salad brings together crisp cucumbers, juicy pineapple, aromatic mint, and the zippy tang of pickled ginger. It’s tossed in a bright lime dressing that ties it all together—sweet, sour, a little spicy, and totally addicting. Serve it chilled as a summer side or spoon it over grilled meats, fish, or rice bowls.

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Prep Time 15

resting time 20

Servings Servings as a side dish

Ingredients

For the Salad

1 large English cucumber or 2 medium garden cucumbers, thinly sliced
1 cup fresh pineapple, diced
1/4 red onion, thinly sliced (optional)
1.4 cup pickled sushi ginger, chopped or sliced
1/4 cup fresh mint, roughly chopped

Ginger-Lime Dressing (Makes about ½ cup)

3 tbsp fresh lime juice
Zest of ½ a lime
1 tbsp pickled ginger juice or rice wine vinegar
1 tbsp honey or maple syrup
2 tbsp extra virgine olive oil
1/4 - 1/2 tsp chili flakes
1/2 tsp Kosher salt

Instructions

Make the Dressing
In a small bowl or jar, whisk together lime juice, zest, vinegar, honey, oil, chili flakes, and salt. Adjust salt and spice to taste.
Assemble the Salad
Place cucumbers, pineapple, red onion (if using), pickled ginger, and mint in a large bowl.
Toss & Rest
Pour the dressing over the salad and toss gently to combine. Let sit for 10–15 minutes to allow the flavors to meld.
Serve
Enjoy chilled or at room temperature. Best served the same day.

Tips & Variations

If using garden cucumbers, peel and deseed for best texture.
Add chopped Thai basil or cilantro for an herb-forward twist.
Top with toasted sesame seeds or spiced peanuts for crunch.