Eggless Gluten Free Pineapple Cucumber Salsa
Sweet, spicy, and impossibly fresh, this pineapple cucumber salsa is the kind of thing you'll want to put on absolutely everything. Juicy pineapple and cool cucumber create a contrast that's bright and satisfying, while jalapeño and red onion bring just enough heat and bite to keep things interesting. A squeeze of fresh lime juice ties it all together, and a pinch of cumin adds a subtle earthy depth if you're feeling it. Every single ingredient here is naturally whole and plant-based, so there's nothing to second-guess — no hidden additives, no processed fillers, just real produce doing its thing. Letting it rest for a few minutes before serving is the small but crucial step that lets the flavors meld and the juices pool into a light, fragrant dressing. Spoon it over grilled fish or chicken, pile it onto tacos, or honestly just scoop it up with tortilla chips straight from the bowl.
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Learn more →Ingredients
6 servings
- 2 cups fresh pineapple, cut into ¼-inch dice
- 1 cup english cucumber, cut into ¼-inch dice
- ⅓ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ tsp salt, or to taste
- ¼ tsp ground cumin (optional)
Instructions
- 1
Combine the diced pineapple, cucumber, red onion, jalapeño, and cilantro in a medium mixing bowl.
- 2
Drizzle the lime juice over the mixture, add the salt and the cumin, if using, then toss until everything is evenly coated.
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