Eosinophilic Esophagitis Friendly Gluten Free Pineapple Cucumber Salsa
Bright, juicy, and loaded with fresh produce, this pineapple cucumber salsa is the kind of dish that makes you feel like summer no matter the season. Sweet pineapple and cool cucumber come together with a kick of jalapeño, a squeeze of lime, and a handful of cilantro for a combination that's genuinely hard to stop eating. Every ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden grains sneaking into your bowl. For anyone managing eosinophilic esophagitis, finding crowd-pleasing recipes that don't require substitutions or workarounds can feel like a win — and this one delivers without any compromise. A quick ten-minute rest lets the lime juice pull everything together into a cohesive, flavor-packed salsa that tastes like it took far more effort than it did. Spoon it over grilled fish or chicken, scoop it up with safe-for-you chips, or eat it straight from the bowl — no judgment here.
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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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