Low Iodine Gluten Free Pineapple Cucumber Salsa
Sweet, juicy pineapple meets cool cucumber and a kick of jalapeño in this bright, refreshing salsa that feels like summer in a bowl. Every ingredient here is whole and fresh — no processed sauces, no iodized table salt concerns beyond what you control, and no hidden additives to second-guess. Managing iodine intake often means scrutinizing packaged condiments and store-bought salsas, so making your own from scratch puts you completely in charge. A squeeze of fresh lime ties everything together, while red onion and cilantro add layers of flavor that make this taste far more complex than the short ingredient list suggests. The optional cumin adds a subtle earthy warmth if you want to deepen the flavor profile just a touch. After a quick ten-minute rest, the juices meld into a bright, tangy pool at the bottom of the bowl — perfect for scooping up with chips or spooning over grilled chicken or fish. It's the kind of simple, vibrant recipe you'll come back to again and again.
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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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