Mushroom Free Gluten Free Pineapple Cucumber Salsa
Bright, juicy, and just a little bit spicy, this fresh salsa is the kind of thing you'll want to put on absolutely everything. Sweet pineapple and cool cucumber make a surprisingly perfect pair, balanced by the heat of jalapeño, the zip of fresh lime, and a handful of cilantro that ties it all together. A short rest at room temperature is the secret step here — it gives the ingredients time to mingle and lets those vibrant juices pool at the bottom of the bowl for maximum flavor in every scoop. The ingredient list is completely plant-based and naturally free from grains, so it works beautifully as a topping, a dip, or a side without any substitutions or workarounds needed. Serve it alongside grilled fish or chicken, pile it onto tacos, or just go in with tortilla chips — there's really no wrong answer. It comes together in one bowl with nothing more than a knife and a citrus squeezer, making it one of the easiest crowd-pleasers you can pull off on a busy weeknight.
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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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